{{ :recipes:almost_hands-free_risotto_with_parmesan_and_herbs.jpg?direct&200|}} ====== Almost Hands-Free Risotto w/Parmesan & Herbs ====== /* Description */ **Why this recipe works:** Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Our goal was five minutes of stirring, tops. First, we chose to cook our risotto in a Dutch oven, rather than a saucepan. A Dutch oven’s thick, heavy bottom, deep sides, and tight-fitting lid are made to trap and distribute heat as evenly as possible. Typical recipes dictate adding the broth in small increments after the wine has been absorbed (and stirring constantly after each addition), but we added most of the broth at once. Then we covered the pan and simmered the rice until almost all the broth had been absorbed, stirring just twice during this time. After adding the second and final addition of broth, we stirred the pot for just a few minutes to ensure the bottom didn’t cook more quickly than the top and turned off the heat. Without sitting over a direct flame, the sauce turned out perfectly creamy and the rice was thickened, velvety, and just barely chewy. To finish, we simply stirred in butter, herbs, and a squeeze of lemon juice to brighten the flavors. {(rater>id=100|name=Almost Hands-free Risotto With Parmesan And Herbs|type=rate|headline=off)} |**Preheat:** °|**Yield:** 6 servings as a side dish|| |**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00| ====== Ingredients ====== * 5 cups low-sodium chicken broth * 1 1/2 cups water * 4 tablespoons unsalted butter * 1 large onion , chopped fine (about 1 1/2 cups) * Table salt * 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon) * 2 cups Arborio rice * 1 cup dry white wine * 2 ounces grated Parmesan cheese (about 1 cup) * 1 teaspoon juice from 1 lemon * 2 tablespoons chopped fresh parsley leaves * 2 tablespoons chopped fresh chives * Ground black pepper ====== Directions ====== - Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer. - Heat 2 tablespoons butter in large Dutch oven over medium heat. When butter has melted, add onion and ¾ teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. - Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking. - Add ¾ cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately. ====== Notes ====== * **NOTE FROM THE TEST KITCHEN:** This recipe does not employ the traditional risotto method; the rice is mainly stirred for 3 minutes toward the end of cooking instead of constantly throughout. This more hands-off method does require precise timing, so we strongly recommend using a timer. The consistency of risotto is largely a matter of personal taste; if you prefer a looser texture, add extra broth in step 4. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes Side/Starch Pasta-Rice European/Italian AmericasTestKitchen}} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Beverage Beverage/Cocktail Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Brines-Marinades-Rubs Breakfast Casserole Canning-Freezing Condiment CrockPot Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Holiday Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork MainDish/Seafood Pasta-Rice European/Italian AmericasTestKitchen Pizza Roast Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Seasoning Side Pasta-Rice European/Italian AmericasTestKitchen Snack Soup Stew-Braise Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/Belgian European/Czech European/Dutch European/English European/French European/German European/Greek European/Polish European/Irish European/Italian AmericasTestKitchen European/Portuguese European/Russian European/Scandinavian European/Spanish European/Swiss Latin Latin/Brazilian Latin/Mexican MiddleEastern MiddleEastern/Ethiopian MiddleEastern/Jewish MiddleEastern/Lebanese ---Recipe Sources--- 365Recipes 365Recipes/Grilling 365Recipes/Chicken 365Recipes/Pasta AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BetterHomesGarden BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet Jennivines HDawson AMarcos DMarcos JMarcos KMarcos JPhalen ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~