Risotto with Fresh Herbs

Ingredienser

3 1/2 cups Vegetable Broth or Vegetable-Parmesan Broth

6 tablespoons (¾ stick) salted butter, cut into 1-tablespoon pieces, divided

1 cup carnaroli or Arborio rice

1 ounce Parmesan cheese, finely grated (½ cup)

2 teaspoons minced fresh thyme

1/3 cup thinly sliced scallions

1/4 cup finely chopped flat-leaf parsley

1/4 teaspoon grated lemon zest

Kosher salt

4 teaspoons white balsamic vinegar

Vejledning

In a small saucepan over medium, bring the broth, covered, to a simmer. Reduce to low to keep warm.

In a large saucepan over medium-high, melt 2 tablespoons of butter. Add the rice and cook, stirring constantly, until translucent at the edges, 1 to 2 minutes. Add 2½ cups of the hot broth and bring to a boil, then reduce to medium and cook, stirring frequently and briskly, until the grains are almost tender but still quite firm at the core (it will be quite soupy), 8 to 10 minutes; adjust the heat as needed to maintain a vigorous simmer.

Add ½ cup broth and cook, stirring frequently and briskly, until the rice is just shy of al dente but still soupy, 3 to 5 minutes. If the rice is thick and dry but the grains are still too firm, add the remaining hot broth in ¼-cup increments and continue to cook, stirring, until the rice is just shy of al dente.

Off heat, stir in the Parmesan, thyme, scallions, parsley, lemon zest, ¼ teaspoon salt and the remaining 4 tablespoons butter, 1 piece at a time. Taste and season with salt, then stir in the vinegar. Serve immediately.