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The Milk Street Cookbook - Sillo

EVERY RECIPE FROM THE FIRST 3 SEASONS

Milk Street Recipe
Milk Street Bowtie Risotto with Fresh Herbs

Risotto with Fresh Herbs

25 minutes

Risotto with Fresh Herbs

Free
3 1/2 cups vegetable broth (see recipe)
6 tablespoons (¾ stick) salted butter, cut into 1-tablespoon pieces, divided
1 cup carnaroli or Arborio rice
1 ounce Parmesan cheese, finely grated (½ cup)
2 teaspoons minced fresh thyme
1/3 cup thinly sliced scallions
1/4 cup finely chopped flat-leaf parsley
1/4 teaspoon grated lemon zest
Kosher salt
4 teaspoons white balsamic vinegar
Ingredients
  • 6

    tablespoons (¾ stick) salted butter, cut into 1-tablespoon pieces, divided

  • 1

    cup carnaroli or Arborio rice

  • 1

    ounce Parmesan cheese, finely grated (½ cup)

  • 2

    teaspoons minced fresh thyme

  • cup thinly sliced scallions

  • ¼

    cup finely chopped flat-leaf parsley

  • ¼

    teaspoon grated lemon zest

  • Kosher salt

  • 4
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Comments
  • 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.

    0 votes
    0 comments
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Risotto with Fresh Herbs

Get Ready to Cook

4

Servings

25 minutes

Ingredients
  • 6

    tablespoons (¾ stick) salted butter, cut into 1-tablespoon pieces, divided

  • 1

    cup carnaroli or Arborio rice

  • 1

    ounce Parmesan cheese, finely grated (½ cup)

  • 2

    teaspoons minced fresh thyme

  • cup thinly sliced scallions

  • ¼

    cup finely chopped flat-leaf parsley

  • ¼

    teaspoon grated lemon zest

  • Kosher salt

  • 4
Step 1 of 2

Prepare the vegetable broth

cups vegetable broth (see recipe)

Prepare vegetable broth for risotto, substituting a 1-ounce chunk of Parmesan rind for the carrots, increasing the garlic to 3 cloves and adding 1 cup lightly packed flat-leaf parsley.

Step 2 of 2

Stir the herbs in with the Parmesan

1
ounce Parmesan cheese, finely grated (½ cup)
2
teaspoons minced fresh thyme
cup thinly sliced scallions
¼
cup finely chopped flat-leaf parsley
¼
teaspoon grated lemon zest

Follow the risotto recipe, omitting the saffron, but setting aside ½ cup of hot broth.


When adding the Parmesan, also stir in 2 teaspoons minced fresh thyme, ⅓ cup thinly sliced scallions, ¼ cup finely chopped flat-leaf parsley and ½ teaspoon grated lemon zest.

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Done!

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Risotto with Fresh Herbs

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