Classic Italian Risotto with Herb-Flavored Butter
Devashish
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.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Italian
Servings 10
Calories 414 kcal
Saucepan
Wooden spoon
Fine mesh strainer
- 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
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.
Calories: 414kcalCarbohydrates: 68gProtein: 7gFat: 11gSaturated Fat: 7gCholesterol: 28mgSodium: 1148mgPotassium: 89mgFiber: 2gSugar: 3gVitamin A: 868IUVitamin C: 1mgCalcium: 68mgIron: 4mg
Keyword arborio rice, compound butter, creamy risotto, gourmet comfort food