HERBED RISOTTO It took me ages to learn how to make risotto - I was intimidated by it for far too long. Turns out, it’s just a few basic principles: start with some sort of onion (leek, shallot, etc.) or at least a lot of garlic, use arborio rice for best results, make sure your stock is flavorful, stop cooking the rice before it goes totally soft and mushy, and get creative. This recipe is beautiful with some diced butternut squash thrown in with the rice. Error on the side of over seasoning and flavoring your risotto - no one wants to sit down to a bland plate. It’s also delicious with a small portion of poached chicken or fish on top.

INGREDIENTS −− 8 tablespoons butter, divided −− 1 cup Parmesan cheese, shredded −− 1 large onion, minced −− 1 large bunch parsley, minced −− 8 cloves garlic, minced −− 3 tablespoons fresh rosemary, −− Pinch red pepper flakes or diced minced chili −− 3 tablespoons fresh thyme, −− 2 teaspoon sea salt minced −− 3 cups arborio rice −− Zest & juice of 1 lemon −− 1 cup white wine −− Black pepper −− 6 cups stock, hot INSTRUCTIONS 1. Melt 4 tablespoons of the butter in a Dutch oven or large saucepan over medium heat. Add in the onion and garlic and gently sweat until just translusent and soft.

2. Add in the red pepper flakes, sea salt, and rice. Allow the rice to sauté in the butter, stirring all the while. The rice will begin to become translucent around the edges and possibly brown ever so slightly.

3. Pour in the wine, stirring the rice, and allow it to absorb the wine. This will happen quickly. When the wine is absorbed, add in ½ cup of the hot stock. Stir the rice as it absorbs the liquid. When all the liquid is absorbed, add in another ½ cup of the hot stock. Again, stir until the rice has absorbed all the liquid. Continue on adding in ½ cup of stock and stirring the rice until is just barely done. This will take about 20 minutes. The rice should not be mushy - it should have just the slightest bite to it.

4. To the pot of rice, add in the additional 4 tablespoons of butter, Parmesan cheese, parsley, rosemary, thyme, zest, and juice. Cover the pot and let the rice sit for three minutes.

5. Uncover the pot and stir the rice to combine all the ingredients together. Season to taste with salt and pepper and serve immediately.

6. When serving, garnish the risotto with additional black pepper and a fine grating of Parmesan.

NOTES

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