Ingredients: |
Ingredients: 4 c. low-sodium chicken broth
4 tbsp. butter, divided
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 c. arborio rice
Kosher salt
1/4 c. dry white wine
1 tbsp. fresh lemon juice
1 c. freshly grated Parmesan cheese, plus more for serving
Freshly ground black pepper
2 tbsp. chopped chives
2 tbsp. finely chopped basil
|
Directions: |
Directions:In a small saucepan bring broth and 3 cups of water to a simmer.
Meanwhile, in a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
Stir rice into onion mixture and season with 1 1/2 teaspoons salt. Cook, stirring constantly, until rice is lightly toasted, about 4 minutes.
Pour wine into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds. Reduce heat to medium and pour a few ladlefuls of warm broth into skillet and cook, stirring gently until broth is absorbed. Continue to cook, repeating adding a few ladlefuls of broth and stirring until broth is absorbed before adding more, until rice is al dente, about 20 minutes.
Remove skillet from heat and stir in remaining 2 tablespoons butter, lemon juice, and Parmesan. Season with salt and pepper.
Top with chives and basil and more Parmesan before serving. |
This recipe for Risotto Rice is from