Fragrant herb risotto

Name: Fragrant herb risotto
Yield: Serves 2
Ingredients: 1 tablespoon freshly grated Parmesan; 1 tablespoon mixed chopped fresh chives, basil and tarragon; 1 tablespoon mixed chopped fresh chives, basil and tarragon; salt and freshly ground black pepper; 50 ml white wine; 100 g risotto rice, preferably Carnaroli; 500 ml chicken or vegetable stock (see Tip); 1 tablespoon mixed chopped fresh chives, basil and tarragon; juice of ½ lemon; 1 tablespoon mascarpone; salt and freshly ground black pepper; 500 ml chicken or vegetable stock (see Tip); ½ onion, finely chopped; 20 g unsalted butter

Preparation info

Serves
2

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

The most important techniques to remember when making a risotto are sweating the onions in butter until they are soft and translucent, coating the rice in the butter and onions, always adding hot stock a little at a time and getting the consistency and texture of the rice just right.

Ingredients

20 g unsalted butter
½ onion, finely chopped
500 ml

Main course
Gluten-free
Simple

Method

Melt the butter in a shallow pan, add the onion and cover with a lid. Cook on a gentle heat for 5 minutes. Pour the stock into a separate pan and bring to a simmer.
Add the rice to the onions and coat in the butter. Add the white wine, reduce for 2 minutes, season and add just enough hot stock to cover the rice. Cook on a gently simmer for approximately 10 minu