Include in Print View:

Risotto With Mint

Risotto With Mint recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1208.8
Dietary: Gluten-free
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
  • 6 cup Chicken stock
  • 5 tablespoon Unsalted butter
  • 1 Onion; finely chopped
  • 2 cup Arborio rice
  • 1 cup Dry white wine
  • 1/3 cup Fresh mint leaves; loosely packed
  • 1 cup Parmigiano-Reggiano; freshly grated
  • to taste Salt
Directions
  1. 1
    Place the chicken stock in a saucepan and keep warm over very low heat.
  2. 2
    Melt 4 tablespoons of the unsalted butter in a large saucepan over medium heat.
  3. 3
    When the butter foams, add the finely chopped onion.
  4. 4
    Sauté the onion over medium heat until it turns pale yellow and softens.
  5. 5
    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.
  6. 6
    Pour in the dry white wine and cook, stirring constantly, until the wine has completely evaporated.
  7. 7
    Add a ladle of warm chicken stock, just enough to barely cover the rice.
  8. 8
    Cook over medium heat, stirring frequently, until the liquid has been absorbed.
  9. 9
    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.
  10. 10
    During the last 2 to 3 minutes of cooking, finely chop the fresh mint leaves.
  11. 11
    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.
  12. 12
    Taste and adjust seasoning with salt as needed.
  13. 13
    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.

Keywords: arborio rice, risotto, mint, italian, creamy, chicken stock, white wine, herbaceous, dinner, gluten-free, spring, comfort food, onion, butter, sautéed, fresh herbs, parmesan, easy dinner, vegetarian option
Read it online: https://www.chefs-mate.com/recipe/risotto-with-mint/