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Basil Risotto Recipe

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This recipe for Basil Risotto is from Fishman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6½ cups chicken broth
1 cup lightly packed fresh basil leaves
2 cloves garlic, peeled
1 Tbs. olive oil
1 cup shredded Parmesan cheese
3 Tbs. butter
3 shallots, finely chopped
1½ cups Arborio rice
¾ cup dry white wine
Directions:
Directions:
1. In a 2-3 quart pan over high heat, bring 6½ cups broth to a simmer; cover and reduce heat to maintain simmer.
2. Meanwhile, in a food processor, whirl basil, garlic and 1 Tbs. olive oil until coarsely chopped. Add cheese and whirl until finely ground.
3. Add remaining 2 tsp. oil and the butter to a 5-6 quart pan over medium-high heat; when hot (mixture will be foamy), add shallots and stir often until limp, 1-2 minutes. Add rice and stir often until beginning to turn opaque, 1-2 minutes.
4. Add wine and stir until absorbed, about 1 minute. Add 6 cups broth, 1 cup at a time, stirring after each addition until almost absorbed, 25-30 minutes total. Stir in basil mixture and cook stirring often, until rice is barely tender to bite and mixture is creamy, about 2 minutes longer. If risotto is thicker than desired, stir in a little more broth.
5. Ladle risotto into wide, shallow bowls and serve immediately.
Number Of Servings:
Number Of Servings:
6

 

 

 

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