Experience the luxurious simplicity of authentic Italian cuisine with this classic risotto recipe, elevated by aromatic herb-infused butter. This creamy, comforting dish takes just 35 minutes from start to finish, making it perfect for both weeknight dinners and elegant entertaining.
Each perfectly cooked grain of rice delivers a satisfying blend of flavors while keeping the calorie count reasonable at 414 per serving. The marriage of rich butter and fresh herbs creates an irresistible combination that will transport you straight to a charming trattoria in Northern Italy.
Key Ingredients
- Arborio/Roma/Carnaroli Rice (4 cups): Special Italian rice varieties perfect for achieving creamy texture
- Vegetable Broth (2.5 liters): Essential liquid base that infuses flavor while cooking
- Butter (½ cup): Split into two portions for cooking and herb infusion
- Fresh Herbs: Marjoram, rosemary, thyme, and sage for aromatic butter
- Parmigiano Cheese (½ cup): Freshly grated for authentic Italian finish
- White Wine (150ml): Dry variety adds depth and complexity
- Shallot (1): Provides subtle, refined flavor base
Step-by-Step Instructions
- Herb Butter Preparation: Gently melt ¼ cup butter with herbs on lowest heat, strain after 10 minutes, and chill until firm
- Shallot Base: Finely dice shallot and sauté in remaining butter until tender
- Rice Toasting: Add rice to pan and toast for 2 minutes, stirring constantly for even coating
- Wine Addition: Pour in wine and stir until completely absorbed
- Broth Integration: Gradually add ½ cup broth portions, stirring until absorbed before next addition (15-20 minutes)
- Texture Check: Ensure rice maintains slight firmness in center with soft exterior
- Final Touches: Remove from heat, incorporate herb butter and Parmigiano, add final broth splash
- Resting Period: Let stand covered briefly for optimal creaminess
- Presentation: Serve hot with fresh pepper and herb garnish
Cooking Techniques
The magic of risotto lies in the gentle stirring process! Keep your heat low and steady – you want to see tiny bubbles, not a rolling boil. When you add the broth, wait until you can drag your spoon across the bottom of the pan and see it leave a clear path before adding more.
This slow cooking method lets the rice release its natural starches, creating that silky, creamy texture Italian risotto is famous for.
Rice Selection Tips
Arborio rice is the star here, but Carnaroli or Roma rice work beautifully too. These short-grain Italian rice varieties have a special superpower – they’re packed with starch that creates that lovely creamy texture while keeping a firm center. Don’t swap in regular long-grain rice – it just won’t give you that classic risotto feel we’re going for!
Serving Suggestions
This herb-scented risotto shines as a main dish, but it also makes an amazing side for roasted chicken or grilled fish. Want to make it extra special? Add a little drizzle of good olive oil and a few shavings of fresh Parmesan on top just before serving.
For a beautiful presentation, sprinkle some fresh herbs from your butter mixture on top – those little green specks will make your dish look like it came from a fancy Italian restaurant!
Storage and Reheating
If you have leftovers, pop them in an airtight container in the fridge – they’ll keep for 2-3 days. When you’re ready to enjoy it again, warm it up slowly on the stovetop with a splash of broth or water to bring back that creamy texture.
Give it a good stir now and then while reheating. The texture might not be quite as perfect as fresh, but it’ll still be yummy!
Classic Italian Risotto with Herb-Flavored Butter
Equipment
- Saucepan
- Wooden spoon
- Fine mesh strainer
Ingredients
- 2.5 liters vegetable broth
- 4 cups Arborio, Roma or Carnaroli rice (360g)
- 1 shallot
- 1/2 cup organic unsalted butter (125g), divided
- 150 ml dry white wine
- 1/2 cup fresh grated Parmigiano cheese (40g)
- 1 sprig fresh marjoram
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 4 leaves fresh sage
- Pepper to taste
Instructions
- Make the flavored butter: Melt ¼ cup butter at a low temperature (the lowest possible) with the herbs. Let it stand for 10 minutes off the heat. Strain it through a fine-mesh strainer, and let it rest in the refrigerator until solidified.
- Stir-fry the shallot: Cut the shallot into small pieces about the size of grains of rice. Add remaining ¼ cup butter to the saucepan, and let it slowly melt with the chopped shallot.
- Toast the rice: Add the rice, stir it with a wooden spoon, and let it toast on low heat for a couple of minutes. Add the white wine and stir until the alcohol evaporates.
- Cook the rice: Add the stock, ½ cup at a time, constantly stirring until it is nearly absorbed between additions. This step takes about 15-20 minutes. The amount of vegetable broth needed will vary (and you may not need it all) depending on the type of rice, pan, heat level, etc.
- Check the rice: A well-cooked risotto keeps the core of the grain slightly firm and the outside soft. When you reach this point, remove the saucepan from the heat.
- Stir the risotto: Add the herb butter, grated Parmesan cheese, and half a ladle of broth. Stir well and let the risotto rest with the lid on for a few minutes.
- Serve the risotto: Remove the lid and mix well. The risotto should be soft and creamy. Serve hot, with some grated pepper and a few herbs for decoration.
