I love risotto. Love it loveit looooveit. It is a bitch to make though, all the stirring, and standing over the hot stove. I swear I had heel spurs by the time I finished this dish. Ah, but it's all worth it when you put the creamy goodness into your mouth, (Some poor bastards going to Google "creamy, mouth", and be sorely disappointed when his search comes up with this site. Sorry Dude.) I adapted this recipe from one that I tore out of the hotel gym's copy of Bon Appetit when I was in New Orleans last month. I didn't have spinach, so I just used all basil instead of spinach, YUM.
Original Recipe from Bon Appetit, July 2007
Green Herb Risotto
1 1/2 cups loosely packed spinach
1/2 cup (loosely packed) fresh basil leaves
(I used 2 cups of loosely packed basil leaves, omitting spinach all together)
1/2 cup (loosely packed) fresh Italian parsley leaves
2 tbsp unsalted butter, room temperature
1 garlic clove sliced
2 cups low sodium chicken broth
2 1/2 cups water
3 tbsp extra virgin olive oil
1 medium leek (white and pale green parts) thinly sliced
1 1/2 cups arborio rice
1/2 cup white wine
1/4 cup freshly grated Parmesan cheese (I'm a cheese whore, so I used a whole cup)
Blend first 5 ingredients in food processor until thick paste forms. Bring broth and water to a simmer in sauce pan over medium heat. Reduce heat to very low; cover to keep warm.
Heat 2 tbsp oil in medium sauce pan over medium low heat. Add leek; saute until soft, stirring often, about 10 minutes. Add rice, stir until heated through, about 3 minutes. Add wine, simmer until absorbed, stirring often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes. Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, cheese, and 1 tbsp olive oil. Season to taste with salt and pepper.
Rating = So Damn Good