I’ve made this herb risotto twice since coming back from Italy. Risotto was one of a number of dishes that I had on my list of “must-try” foods during the trip. My favorite risotto came in the form of a creamy shrimp and asparagus risotto that I tasted at a restaurant we stopped at spontaneously. We were all exhausted from touring the ancient ruins of Rome and were tiredly walking towards a TripAdvisor recommended place I had researched beforehand. With still quite a few minutes of walking to go, we all discussed whether or not to keep going or just call it a day and sit down. Exhaustion won. I wasn’t expecting much (the restaurant had so-so TA ratings) but the rest of the gang was happy to finally sit down. It ended up being the best decision ever – A had some of the best pizza, my dad finally got to enjoy a delicious dish of chicken and vegetables (Italy doesn’t offer much by way of chicken) and the rest of us raved about our risotto. When we came back to the USA, I decided to whip up this herb risotto. Traditionally, risotto is made with arborio rice, a rice known for its starchiness and slight al dente crunch. I decided to make the dish with jasmine rice instead since most of us don’t typically keep our pantries stocked with arborio rice. The outcome exceeded both A and my expectations – the result was a creamy mass of rice and herbs and garlic.
*Be sure to constantly stir the rice to prevent sticking and to try to create the starchiness of arborio as much as possible!
Non-traditional herb risotto with jasmine rice
- 2 garlic cloves
- 1 T butter
- 1 c jasmine rice
- 1/4 tsp salt
- 1/2 tsp herbes de provence
- 3 c chicken broth
- 1/2 c wine
- 1/2 c Parmesan cheese
- 1 T butter
- Fresh basil
- On medium heat, saute garlic and butter together until aromatic.
- Add in rice and stir well. Saute for 1 minute and then add 1 c broth.
- Cook until broth is almost completely absorbed, stirring frequently (the constant stirring will allow the rise to become starchy).
- Add in another cup of broth.
- Repeat step (cook until broth is almost completely absorbed, stirring frequently).
- Add in remaining cup of broth and repeat.
- Once broth is almost completely absorbed, add in wine.
- Stir lightly for a minute and then remove from heat.
- Add 1 T butter and cheese.
- Stir and place in bowls.
- Garnish with basil and serve immediately.