BAKED RISOTTO WITH FINES HERBES AND LEMON

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Baked Risotto with Fines Herbes and Lemon image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h15m

Number Of Ingredients 12

3 tablespoons unsalted butter, divided, plus more for baking dish
1 large leek (white and pale green parts only), finely chopped (about 3/4 cup) and washed well
1 large onion, finely chopped (about 1 2/3 cups)
Coarse salt and freshly ground pepper
1 1/2 cups Arborio or Carnaroli rice
1 1/4 cups dry white wine
3 1/2 to 4 cups chicken broth, warmed, divided
1 1/4 ounces Parmesan cheese, finely grated (1/2 cup)
1/4 cup coarsely chopped fresh flat-leaf parsley
3 tablespoons finely sliced fresh chives
1 tablespoon coarsely chopped fresh tarragon leaves
1/2 teaspoon fresh lemon zest

Steps:

  • Preheat oven to 425 degrees. Lightly butter a 2-quart oval baking dish. Melt 2 tablespoons butter in a large pot over medium heat. Add leek, onion, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until translucent, about 10 minutes. (Do not let brown.)
  • Add rice and stir to thoroughly coat. Cook, stirring occasionally, until you hear the rice toasting (it sizzles and pops), about 2 minutes. Add wine and increase heat to medium-high. Simmer until pot is almost dry, about 3 minutes. Add 3 cups broth, bring to a simmer, and transfer to baking dish. Bake risotto 5 minutes and stir. Bake another 5 minutes and stir again, then bake until liquid is absorbed and rice is just tender, about 5 more minutes.
  • Remove risotto from oven and stir in remaining tablespoon butter, Parmesan, herbs, and lemon zest. Gradually add 1/2 cup warm broth, stirring, until rice is creamy. (For creamier rice, add more broth, 1 tablespoon at a time, until it reaches desired consistency.) Season to taste with salt and pepper and serve immediately. If risotto thickens upon sitting, add more broth to loosen as desired.

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