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Three-Herb Risotto
We learned the principles of cooking risotto in Milan, Italy. At Trattoria Masuelli San Marco, Max Masuelli and his son, Andrea, use neither chicken broth nor onion, and at Trattoria Trippa, Diego Rossi showed us that skipping the traditional wine and adding a splash of vinegar at the end produces bright flavor. These unconventional approaches yield a risotto with an especially light, clean flavor. Here, we use a simple five-ingredient homemade vegetable broth as the cooking liquid. We also add a trio of fresh herbs and a touch of lemon zest, ingredients that nicely complement the Parmesan and butter.
4
Servings
Tip
Don’t add the herbs to the risotto until the very end, just before serving, so they retain their bright color and fresh flavor. In fact, the risotto’s 10-minute off-heat rest is an ideal time to prep the herbs.
40 minutes
Ingredients
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6
cups easy vegetable broth
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6
tablespoons salted butter, cut into 1-tablespoon pieces, divided
Directions
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01In a medium saucepan over medium, bring the broth, covered, to a simmer. Reduce to low to keep warm. In a large saucepan over medium-high, melt 2 tablespoons butter. Add the rice and cook, stirring, until translucent at the edges, 1 to 2 minutes. Add 2 cups of the hot broth and bring to a boil, then reduce to medium and cook, stirring often and briskly, until most of the liquid is absorbed, 8 to 10 minutes; adjust the heat as needed to maintain a vigorous simmer. Add another 1½ cups hot broth and cook until most of the liquid is absorbed, 6 to 9 minutes.
Reviews
December 24, 2025
Delicious
We love this recipe. Fairly easy and fresh flavors. Less fussy than many risottos. Prep all ingredients before starting.
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