Spiked Mulled Wine
Florence Fabricant, Davio’s Northern Italian Steakhouse
93 ratings with an average rating of 4 out of 5 stars
93
Risotto With Garlic, Herbs and Lemon
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 5cups (approximately), chicken stock
- 1tablespoon extra-virgin olive oil
- ¼cup finely chopped onion
- 4cloves garlic, minced
- 1½cups Italian arborio rice
- Finely grated zest of 1 lemon
- ½cup dry white wine
- 2tablespoons minced fresh herbs: chervil, parsley, tarragon
- Salt and freshly ground black pepper
- Freshly grated Italian Parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
300 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 9 grams protein; 679 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put the stock in a saucepan and bring to a simmer.
- Step 2
Heat the olive oil in another heavy saucepan. Add the onion and garlic and cook slowly until they soften but do not color. Stir in the rice and cook a minute or too longer. Stir in the lemon zest.
- Step 3
Add the wine, bring to a simmer, and cook until the wine has evaporated. Then, over a medium to medium-low heat, begin to add the stock, about one-half cup at a time, stirring slowly but constantly. As each portion of the stock is absorbed by the rice, add some more, cooking until the rice is al dente and moist, which should be approximately 15 to 20 minutes.
- Step 4
Stir in the herbs and season to taste with salt and pepper. Spoon into individual soup plates and serve at once. Pass the Parmesan cheese on the side.
Private Notes
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Cooking Notes
doupchik
Used as a base and then steamed shrimp (marinated in olive oil, garlic, lemon zest, salt, and red pepper flakes for about 30 min) over risotto with lid on pan for 8 min at the end. Delicious. Scott liked this a lot. Didn’t need Parmesan with it. Crucial to heat up the broth even though it’s extra work.
doupchik
Used as a base and then steamed shrimp (marinated in olive oil, garlic, lemon zest, salt, and red pepper flakes for about 30 min) over risotto with lid on pan for 8 min at the end. Delicious. Scott liked this a lot. Didn’t need Parmesan with it. Crucial to heat up the broth even though it’s extra work.
Iris
This is a very simple easy to make delicious risotto. It is great for a summer meal
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