Baked Risotto with Fines Herbes and Lemon
Photography: John Kernick
Martha Stewart Living, May 2013
- Prep Time 25 minutes
- Total Time 1 hour 15 minutes
- Serves 8
- 3 tablespoons unsalted butter, divided, plus more for baking dish
- 1 large leek (white and pale green parts only), finely chopped (about 3/4 cup) and washed well
- 1 large onion, finely chopped (about 1 2/3 cups)
- Coarse salt and freshly ground pepper
- 1 1/2 cups Arborio or Carnaroli rice
- 1 1/4 cups dry white wine
- 3 1/2 to 4 cups chicken broth, warmed, divided
- 1 1/4 ounces Parmesan cheese, finely grated (1/2 cup)
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 3 tablespoons finely sliced fresh chives
- 1 tablespoon coarsely chopped fresh tarragon leaves
- 1/2 teaspoon fresh lemon zest
- Preheat oven to 425 degrees. Lightly butter a 2-quart oval baking dish. Melt 2 tablespoons butter in a large pot over medium heat. Add leek, onion, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until translucent, about 10 minutes. (Do not let brown.)
- Add rice and stir to thoroughly coat. Cook, stirring occasionally, until you hear the rice toasting (it sizzles and pops), about 2 minutes. Add wine and increase heat to medium-high. Simmer until pot is almost dry, about 3 minutes. Add 3 cups broth, bring to a simmer, and transfer to baking dish. Bake risotto 5 minutes and stir. Bake another 5 minutes and stir again, then bake until liquid is absorbed and rice is just tender, about 5 more minutes.
- Remove risotto from oven and stir in remaining tablespoon butter, Parmesan, herbs, and lemon zest. Gradually add 1/2 cup warm broth, stirring, until rice is creamy. (For creamier rice, add more broth, 1 tablespoon at a time, until it reaches desired consistency.) Season to taste with salt and pepper and serve immediately. If risotto thickens upon sitting, add more broth to loosen as desired.
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