Green Herb Risotto
On one of my many trips to Southern France during the summer months, I was a guest at some friends where I enjoyed a fabulous risotto made with fresh herbs from their garden, a dry Sauvignon Blanc and sweet lemon. I have made the recipe many times from the fresh herbs offered at the Local Farmers Market and used the Esser Sauvignon Blanc and Meyers Lemon.
- 6 cups hot Vegetable broth
- 1 stick unsalted butter
- 8 scallions, green and white parts, finely chopped
- ¼ cup chopped herbs such as fresh parsley, basil, marjoram and thyme
- ⅔ cups Esser Sauvignon Blanc
- finely grated zest and juice of one large unwaxed lemon
- 2½ cups risotto rice
- ¾ cup freshly grated Parmesan cheese and some reserve to finish dish
- sea salt and freshly ground black pepper
- Put the broth in a saucepan and keep at a gentle simmer.
- Melt half the butter in a large, heavy saucepan and add the scallions. Cook gently for 3-5 minutes until soft. Pour in the wine, add half the lemon zest, and boil hard until the wine has reduced and almost disappeared. This will remove the taste of the raw alcohol. Add the rice and stir until well coated with butter and onions are heated through.
- Begin adding the hot broth, a large ladle at a time, stirring until each ladle has been absorbed by the rice. Continue until the rice is tender and creamy, but the grain still firm (should take 15-20 minutes depending on risotto rice used, read package instructions).
- Taste and season well with salt and freshly ground black pepper. Stir in the remaining butter, the lemon zest, juice, herbs, and Parmesan cheese. Cover and remove off stove, let rest for 2-3 minutes.
- Serve immediately and sprinkle reserved Parmesan on top.