- Servings: 4-6
- 4 1/4 cups chicken stock
- 1/2 cups fresh parsley leaves, loosely packed
- 1 cup fresh basil leaves, loosely packed
- 1/2 cup cooked spinach, excess moisture squeezed out
- 1/4 cup fresh chives, finely chopped
- 2 heaping tablespoons fresh tarragon
- 1/4 cup fresh chervil, loosely packed
- 2 tablespoons unsalted butter
- 2 cups Arborio rice
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground pepper
In food processor, combine 1 cup of the chicken stock with the parsley, basil, spinach, chives, tarragon and chervil. Use several short "pulses" to blend well. Set aside.
In medium saucepan over high heat, bring remaining 3 1/4 cups stock to a boil.
Meanwhile, melt butter in large saucepan set over medium heat. Add rice and stir until warmed through (about 1 minute), then increase heat slightly to medium-high. Add the boiling stock in 1/2-cup increments, stirring constantly, until rice has absorbed all the liquid (add next 1/2 cup of boiling stock only when all previous liquid has been absorbed).
Pulse the herbed chicken stock once again to blend, then add to the rice in 1/2-cup increments and cook until the liquid is absorbed.
Stir in the cream, then remove from heat. Stir in the cheese and season to taste with salt and pepper. Serve immediately. If desired, garnish with fresh basil or tarragon sprig.
SERVES 4 to 6.
I've only discovered risotto in the past year. I don't know how I lived without it. It has always been somewhat intimidating to me, but it turns out to be tremendously easy to make. It just takes a little time and patience.