Almost Hands-Free Risotto with Parmesan and Herbs

Name: Almost Hands-Free Risotto with Parmesan and Herbs
Yield: Serves 6 as a side dish
Cuisine: Italian
Ingredients: 5 cups, low-sodium chicken broth; 1 1/2 cups, water; 4 tablespoons, unsalted butter; 1 large, onion, chopped fine (about 1 1/2 cups); , table salt; 1 medium, garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 2 cups, Arborio rice; 1 cup, dry white wine; 2 ounces, grated Parmesan cheese (about 1 cup); 1 teaspoon, juice from 1 lemon; 2 tablespoons, chopped fresh parsley leaves; 2 tablespoons, chopped fresh chives; , ground black pepper

31 comments

Appears in Cook's Illustrated May/June 2010, America's Test Kitchen TV

Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Our goal was five minutes of stirring, tops.

SERVES6 as a side dish

TIME1 hour

has video

WHY THIS RECIPE WORKS

For a simplified risotto recipe, we swapped our saucepan for a thick, heavy-bottomed Dutch oven that trapped and distributed heat uniformly and ensured our risotto cooked evenly. We added most of the broth after the risotto absorbed the win...

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