Green Risotto

April 25, 2000
Web posted at: 10:25 a.m. EDT (1425 GMT)

from 'The Herbfarm Cookbook'
by Jerry Traunfeld (Scribner)

4 Servings

• 5 1/2 to 6 cups homemade or canned low-sodium chicken stock, or vegetable stock
• 5 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 1/2 cups Italian medium-grain rice, such as Carnaroli, Arborio or Vialone Nano
• 1/2 cup dry white wine
• 1 teaspoon salt, less if using canned stock
• 1 1/2 cups coarsely chopped fresh basil
• 1 cup coarsely chopped stemmed sorrel
• 1 cup coarsely chopped stemmed arugula
• 1/2 cup coarsely chopped fresh parsley
• 1/2 cup finely chopped or snipped chives or green onions
• 3/4 cup freshly grated Parmigiano-Reggiano
• Freshly ground black pepper

To prepare:
Starting the risotto: Bring the chicken stock to a simmer in a medium (2-quart) saucepan and set it over very low heat. Melt 2 tablespoons of the butter in a large (4-quart) saucepan over medium heat. Add the onion and cook, stirring often, until it is softened but not browned, about 5 minutes. Add the rice, reduce the heat to medium-low, and stir for 1 minute.

Adding the liquid: Add the wine and salt (omit the salt at this point if using canned stock). Stir the rice continuously with a large wooden spoon until all the liquid is absorbed. Ladle in 1 cup of the hot stock. At this point you will need to stir the rice very often, but you don't have to stir it continuously. It's all right to set the spoon down for a few minutes at a time, but stay close by and don't get distracted. You never want the rice to get so dry that it sticks to the bottom of the pan. Keep the heat at medium-low so that the rice is at a steady but very gentle bubble when you stop stirring.

When the rice absorbs the first cup of stock, add another. Continue stirring and adding stock in this way, always waiting until the rice absorbs the liquid before adding more. The risotto will take 25 to 30 minutes to cook from the first addition of stock, depending on the type of rice you use. When done, the mixture will be creamy and the rice will be puffed and somewhat tender but still have a little bit of a bite in the interior when you chew it. It should not be mushy.

Finishing the risotto: When the rice is done, stir in the remaining 3 tablespoons butter over low heat until it melts, then stir in the herbs and cheese. If necessary, add a little more stock to keep the risotto moist and creamy -- it should form a spreading mound if spooned onto a plate. Taste and season with black pepper, and additional salt if necessary. Spoon the risotto into warmed shallow bowls and serve at once.

Herb Substitutions

In place of the herbs above, use: