This is a lower‐fat risotto. You can use any fresh herbs you like (chervil is especially good), but do not substitute dried ones.
4 cups of To 6 chicken, beef, or vegetable stock, or water
2 tablespoons of Extra‐virgin olive oil
1 Medium onion, minced
3/2 cups of Arborio or other short or medium grain rice
Salt and freshly ground black pepper to taste
1/2 cup of Chopped fresh parsley leaves
1/2 cup of Chopped fresh basil leaves
2 tablespoons of Softened butter (optional)
1/2 cup of Freshly grated Parmesan cheese, or to taste
Warm the stock in a medium saucepan over medium heat and leave the heat on.
Place the oil in a large saucepan or skillet, preferably non‐stick, and turn the heat to medium. When it's hot, add the onion and cook, stirring occasionally, until it softens, 3 to 5 minutes.
Add the rice and stir until it is coated with oil. Add a little salt and pepper, then the white wine. Stir and let the liquid bubble away.
Begin to add the warm stock, 1/2 cup or so at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat medium to medium‐high, and stir frequently (constant stirring is not necessary).
Begin tasting the rice 20 minutes after you add it; you want it to be tender but with still a tiny bit of crunch. It could take as long as 30 minutes to reach this stage. When it does, add the butter, herbs, and Parmesan. Adjust the seasoning and serve immediately.
So yummy! I used apple juice instead of white wine and I thought it worked great!