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Risotto with Herbs and White Wine

Herbs de Provence can easily overpower other flavors if not used properly.  But when used judiciously as it is here it can be transforming.  This simple recipe has become my favorite risotto.

3˝ cups chicken broth
3 tablespoons unsalted butter
1 cup diced onion
1 cup diced red bell pepper
2 cloves garlic, minced
1 cup Arborio rice
˝ cup dry white wine
˝ cup grated Parmesan plus additional for garnish
1½ teaspoons herbs de provence
salt and pepper to taste

Bring the broth to a simmer, cover and keep warm.

Melt the butter in a heavy saucepan over medium heat.  Add the onion and bell pepper and sauté until translucent, about 8 minutes. Stir in the garlic and sauté for 30 seconds until aromatic.  Stir in the rice and herbs and cook for about 2 minutes until the rice is toasted.  Add the wine and stir until absorbed, about 1 minute.

Add ⅔ of a cup of warm broth and simmer until absorbed, stirring often, about 4-5 minutes. Repeat this step until the broth is used and the rice is tender and the mixture is creamy.

Add the Parmesan and season with salt and pepper. Serve with additional cheese for garnish.




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