Risotto with Parmesan and Herbs

By LKovac

Ingredients

• 5 5 5 cups chicken broth
• 1 1/2 1 1/2 1/2 cups water
• 4 4 4 tablespoons unsalted butter
• 1 1 1 large onion, chopped fine
• Salt
• 1 1 1 medium garlic clove, minced
• 2 2 2 cups Arborio rice
• 1 1 1 cup dry white wine
• 1 1 1 cup Parmesan cheese
• 1 1 1 teaspoon lemon juice
• 2 2 2 tablespoons chopped parsley leaves
• 2 2 2 tablespoons chopped fresh chives
• ground black pepper

Details

Adapted from google.com

Preparation

Step 1

1. Bring broth and water to boil in large sauce-pan over high heat. Reduce heat to medium-low to maintain gentle simmer.
2. Heat 2 tablespoons butter in a pot over medium heat. When butter has melted, add onion and 3/4 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.
3. 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.
4. Add 3/4 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 butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to 1/2 cup remaining broth mixture to loosen texture of risotto. Serve immediately.