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Risotto with Fresh Herbs

4 Servings

25 minutes

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We learned the principals of risotto from two chefs in Milan, Max Masuelli (and his son, Andrea) at Trattoria Masuelli San Marco, who use neither chicken broth nor onion, and Diego Rossi, of Trippa, who showed us that skipping the traditional wine and adding a splash of sherry vinegar at the end produced bright flavor (we used white balsamic). Arborio rice is the most common choice for risotto in the U.S., but cooks in Milan—and at Milk Street—preferred carnaroli. We found that the grains better retained their structure and resisted overcooking. With careful cooking, however, Arborio will yield delicious results. A quick six-ingredient homemade vegetable broth is the best cooking liquid for this risotto; its fresh, clean flavor won't compete with the other ingredients. Serve in warmed, shallow bowls to prevent the rice from cooling too quickly. If you want to try Milan's trademark saffron version, which pairs well with roasted and braised meats, see the following variation.




Don't cook the rice to the ideal al dente texture before removing the pan from the burner. The grains will continue to cook with residual heat as the cheese and butter are stirred in.

25 minutes



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Weltonia H.

Made this last night and it was easily the best risotto I ever tasted. Next time I may lessen the vinegar just a little bit.

Bodi L.

This was absolutely delicious. Somehow didn't end up with enough vegetable broth, so I added some chicken stock at the end. Took 20-30 mins longer than the recipe suggested, however.