Best Fresh Herb Risotto Recipes

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.

SHRIMP RISOTTO WITH FRESH HERB BUTTER

Steps:

• Melt 3 tablespoons butter in large saucepan over medium-high heat.
• Add shrimp; sprinkle with salt and pepper. Sauté until almost opaque in center, about 3 minutes.
• Using slotted spoon, transfer shrimp to bowl and add 1 tablespoon butter and shallots to same pan.
• Sauté 3 minutes.
• Add rice; stir 1 minute, add wine.
• Stir until wine is absorbed, about 2 minutes.
• Add clam juice (OR chicken stock) and bring to boil, reduce heat.
• Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.
• Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl.
• Season herb butter to taste with salt and pepper.
• Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto.
• Simmer 2 minutes.
• Season with salt and pepper and spoon risotto into shallow bowls.
• Swirl some herb butter into top of each. Serve, passing cheese separately.

SHRIMP RISOTTO WITH FRESH HERB BUTTER

Steps:

• Melt 3 tablespoons butter in large saucepan over medium-high heat. Add shrimp; sprinkle with salt and pepper. Sauté until almost opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to bowl. Add 1 tablespoon butter and shallots to same pan. Sauté 3 minutes. Add rice; stir 1 minute. Add wine. Stir until wine is absorbed, about 2 minutes. Add clam juice and bring to boil. Reduce heat. Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.
• Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl. Season herb butter to taste with salt and pepper.
• Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto. Simmer 2 minutes. Season with salt and pepper. Spoon risotto into shallow bowls. Swirl some herb butter into top of each. Serve, passing cheese separately.

FRESH HERB RISOTTO

Steps:

• Put stock into a saucepan, and bring it to a simmer on the stove, with a ladle near the pot.
• 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.
• Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, and cook halfway through step 4 - that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, resume cooking as instructed.

SHRIMP RISOTTO WITH FRESH HERB BUTTER

Steps:

• MELT 3 TBLS BUTTER IN LARGE SAUCEPAN OVER MEDIUM-HIGH HEAT. ADD SHRIMP; SPRINKLE WITH SALT AND PEPPER. SAUTE UNTIL ALMOST OPAQUE IN CENTER, ABOUT 3 MINUTES USING SLOTTED SPOON, TRANSFER SHRIMP TO BOWL. ADD 1 TBLS BUTTER AND SHALLOTS TO SAME PAN. SAUTE 3 MINUTES. ADD RICE; STIR 1 MINUTES. ADD WINE. STIR UNTIL WINE IS ABSORBED, ABOUT 2 MINUTES. ADD CLAM JUICE AND BRING TO BOIL. REDUCE HEAT. SIMMER UNTIL RICE IS TENDER AND RISOTTO IS CREAMY, STIRRING OFTEN, ABOUT 18 MINUTES. MEANWHILE, BLEND REMAINING 2 TBLS BUTTER, 1 TBLS BASIL, AND TARRAGON IN SMALL BOWL. SEASON HERB BUTTER TO TASTE WITH SALT AND PEPPER. MIX SHRIMP, ANY ACCUMULATED JUICES, AND 1 TBLS BASIL INTO RISOTTO. SIMMER 2 MINUTES. SEASON WITH SALT AND PEPPER. SPOOON RISOTTO ONTO SHALLOW BOWLS. SWIRL SOME HERB BUTTER INTO TOP OF EACH. SERVE, PASSING CHEESE SEPARATELY

FRESH HERB RISOTTO

Steps:

• 1. 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. 2. 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. 3. 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. 4. 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. 5. 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. Yield: Serves four. Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, and cook halfway through step 4 - that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, resume cooking as instructed.