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Classic Risotto with White Wine & Fresh Herbs

Posted on July 6th in: Featured Recipes By:

Serves 4-6

This dish is a delicious and satisfying side for a wide variety of roasted, braised or grilled game birds. And, contrary to Italian culinary lore, it’s easy to whip up and can be prepared almost fully in advance hours before guests arrive, leaving only 10 minutes of final preparation and finishing touches just before sitting down.

1/3 cup unsalted butter

¼ cup minced fresh shallots

1 2/3 cups Arborio rice

4 cups good chicken stock, hot

1 cup dry white wine

1/3 cup freshly grated parmesan cheese

½ cup minced fresh medley of herbs (chives, parsley and/or sage)

Salt and freshly ground black pepper to taste

In a medium sized (approx 2-quart) sauce pan, placed over medium high heat, saute the shallots in half of the butter until fragrant and tender. Add the rice and continue to cook and stir over medium high heat, coating the grains evenly in the oil, until the grains give off a toasty aroma and the shallots begin to color. Add 1/3 of the hot stock to the pan of rice and stir frequently until the rice has absorbed most of the liquid, 3 to 4 minutes. Add the remaining stock in two more additions, stirring frequently. (If preparing in advance add one more portion of the stock, stir and absorb, then spread contents of the pan out on a baking dish in even layer and allow to cool). When ready to resume cooking, return the rice to the saucepan, add the remaining hot stock, and continue to cook the risotto until the rice is just tender or al dente (soft with an ever so slight bite to the center) and creamy.  Stir in the grated parmesan cheese and remaining butter along with the minced fresh herbs; Season to taste with salt and pepper and serve hot.

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