SERVES 6
This more hands-off method does require precise timing, so we strongly recommend using a timer. The consistency of risotto is largely a matter of personal taste; if you prefer a brothy risotto, add extra broth in step 4. This makes a great side dish for braised meats.
5 |
cups low-sodium chicken broth |
1½ |
cups water |
4 |
tablespoons (½ stick) unsalted butter |
1 |
large onion, minced |
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 Parmesan cheese, grated (about 1 cup) |
1 |
teaspoon juice from 1 lemon |
2 |
tablespoons chopped fresh parsley leaves |
2 |
tablespoons chopped fresh chives |
Ground black pepper |
1. Bring the broth and water to a boil in a large saucepan over high heat. Reduce the heat to medium-low to maintain a gentle simmer.
2. Heat 2 tablespoons of the butter in a large Dutch oven over medium heat. When the butter has melted, add the onion and ¾ teaspoon salt. Cook, stirring frequently, until the onion is softened but not browned, 5 to 7 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the rice and cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.
3. Add the wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups of the warm broth mixture into the rice, reduce the heat to medium-low, cover, and simmer until almost all the liquid has been absorbed and the rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
4. Add ¾ cup more broth mixture and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Stir in the Parmesan. Remove the pot from the heat, cover, and let stand for 5 minutes. Stir in the remaining 2 tablespoons butter, the lemon juice, parsley, and chives. Season with salt and pepper to taste. If desired, add up to ½ cup remaining broth mixture to loosen the texture of the risotto. Serve immediately.