Baked Risotto with Fines Herbs and Lemon

By mschweickert

Ingredients

• 
• 3 tablespoons unsalted butter, divided, plus more for baking dish
• 1 large leek (white and pale green parts only), finely chopped (about 3/4 cup) and washed well
• 1 large onion, finely chopped (about 1 2/3 cups)
• Coarse salt and freshly ground pepper
• 1 1/2 cups Arborio or Carnaroli rice
• 1 1/4 cups dry white wine
• 3 1/2 to 4 cups chicken broth, warmed, divided
• 1 1/4 ounces Parmesan cheese, finely grated (1/2 cup)
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 3 tablespoons finely sliced fresh chives
• 
• 1 tablespoon coarsely chopped fresh tarragon leaves
• 1/2 teaspoon fresh lemon zest
• 

Preparation

Step 1

Step 1

Preheat oven to 425 degrees. Lightly butter a 2-quart oval baking dish. Melt 2 tablespoons butter in a large pot over medium heat. Add leek, onion, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until translucent, about 10 minutes. (Do not let brown.)


Step 2

Add rice and stir to thoroughly coat. Cook, stirring occasionally, until you hear the rice toasting (it sizzles and pops), about 2 minutes. Add wine and increase heat to medium-high. Simmer until pot is almost dry, about 3 minutes. Add 3 cups broth, bring to a simmer, and transfer to baking dish. Bake risotto 5 minutes and stir. Bake another 5 minutes and stir again, then bake until liquid is absorbed and rice is just tender, about 5 more minutes.

Step 3

Remove risotto from oven and stir in remaining tablespoon butter, Parmesan, herbs, and lemon zest. Gradually add 1/2 cup warm broth, stirring, until rice is creamy. (For creamier rice, add more broth, 1 tablespoon at a time, until it reaches desired consistency.) Season to taste with salt and pepper and serve immediately. If risotto thickens upon sitting, add more broth to loosen as desired.