Amalfi-Style Risotto
Makes: 4 servings
- 1 container (32 oz.) chicken or vegetable stock
- 2 tablespoons EVOO
- 2 large shallots or 1 small onion, finely chopped
- 2 large cloves garlic, finely chopped
- 1 1/2cups arborio rice
- Salt and pepper
- 1 cup dry white wine
- 1 lemon, juiced and zested
- 3 tablespoons butter, cut into small pieces
- 1/2cup grated parmigiano-reggiano (a couple of scant handfuls)
- 1/2cup loosely packed fresh basil leaves, chopped
- 1/4cup loosely packed fresh tarragon leaves, chopped
- In a small saucepan, combine the chicken stock and 1 cup water and keep warm over low heat.
- In a large saucepan, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the shallots (or onion) and garlic and stir for 2 minutes. Stir in the rice for 1 minute; season with salt and pepper. Stir in the wine and lemon zest until it has absorbed into the rice. Begin adding the warm stock a few ladlefuls at a time, stirring vigorously with each addition, until the risotto is al dente, 18 minutes.
- Stir the butter into the risotto to combine, then stir in the lemon juice. Stir in the cheese, basil and tarragon; season with salt and pepper. Serve immediately.