Green Herb Risotto Recipes

GREEN HERB RISOTTO

Steps:

• Blend first 5 ingredients in processor until thick paste forms.
• Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat.
• Reduce heat to very low; cover to keep warm.
• Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat.
• Add leek; sauté until soft, stirring often, about 10 minutes.
• Add rice; stir until heated through, about 3 minutes.
• Add wine; simmer until absorbed, stirring often.
• Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes.
• Cover; remove from heat.
• Let stand 3 minutes.
• Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil.
• Season to taste with salt and pepper.
• Serve immediately in warm bowls, passing additional Parmesan cheese alongside.

FRESH HERB RISOTTO

Steps:

• Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
• Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
• Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.
• Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
• Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.

GREEN RISOTTO

Steps:

• Bring water and stock to a boil, then reduce heat to low to keep warm.
• In a large skillet, heat oil and butter over medium to medium high heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add wine or sherry and allow liquid to absorb, 1 minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time. When liquid cooks out, ladle in a bit more.
• When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley. Season risotto with nutmeg, salt and pepper and stir in any remaining broth. Risotto will cook 22 minutes, total. Stir in cheese and serve immediately.