Risotto With Mint
Description
This Risotto With Mint is a delightful departure from traditional Parmesan-heavy versions, offering a bright, aromatic profile that feels both elegant and comforting. The dish relies on the slow, steady addition of warm chicken stock to Arborio rice, creating a luxuriously creamy texture without heavy cream. Fresh mint leaves, folded in at the end, provide a cool, herbaceous contrast to the rich butter and savory onion base. It is an excellent choice for a spring dinner party or a sophisticated weeknight meal. The subtle sweetness of the mint pairs beautifully with the dry white wine, making this a balanced and satisfying main course that showcases simple, high-quality ingredients.Ingredients
Directions
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Place the chicken stock in a saucepan and keep warm over very low heat.
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Melt 4 tablespoons of the unsalted butter in a large saucepan over medium heat.
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When the butter foams, add the finely chopped onion.
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Sauté the onion over medium heat until it turns pale yellow and softens.
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Add the Arborio rice to the pan and cook for 1 to 2 minutes, stirring constantly to coat the rice with the butter and onion mixture.
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Pour in the dry white wine and cook, stirring constantly, until the wine has completely evaporated.
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Add a ladle of warm chicken stock, just enough to barely cover the rice.
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Cook over medium heat, stirring frequently, until the liquid has been absorbed.
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Continue adding the broth a ladle at a time, stirring and waiting for absorption, until the rice is tender but still firm to the bite (al dente), about 15 to 20 minutes.
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During the last 2 to 3 minutes of cooking, finely chop the fresh mint leaves.
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Remove the pan from heat and stir in the remaining 1 tablespoon of butter, the chopped mint, and 1/3 cup of the grated Parmigiano-Reggiano.
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Taste and adjust seasoning with salt as needed.
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Serve immediately, garnishing with the remaining Parmigiano-Reggiano.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1208.8kcal
- % Daily Value *
- Total Fat 58.9g91%
- Saturated Fat 21.6g108%
- Cholesterol 360.7mg121%
- Sodium 299.8mg13%
- Total Carbohydrate 36.8g13%
- Dietary Fiber 1.2g5%
- Sugars 0.4g
- Protein 101.3g203%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Keep the stock warm: Adding cold stock to the hot rice slows down the cooking process and can result in a less creamy texture.
Do not rinse the rice: Arborio rice needs its surface starch to create the creamy consistency characteristic of risotto.
Mint variation: If you prefer a milder herb flavor, you can substitute half of the mint with fresh basil or parsley.
Storage: Risotto does not store well in the refrigerator as it hardens and becomes gluey. It is best served immediately. If you must reheat, add a splash of stock or water and stir gently over low heat.
Consistency check: The finished risotto should flow slowly when tilted (all'onda). If it is too thick, add a little more warm stock or water. If too thin, cook for another minute.
