Instructions

01
In a medium saucepan, bring chicken broth to a simmer over low heat. Keep it warm but not boiling.
02
In a large, heavy-bottomed skillet or Dutch oven, heat olive oil and 1 tablespoon of butter over medium heat. Add onion and cook until translucent, about 4 minutes.
03
Stir in the garlic and cook for 30 seconds, just until fragrant.
04
Add Arborio rice and cook, stirring constantly, for 2 minutes until the grains look slightly translucent at the edges.
Herb says
Toasting the rice coats it in fat and primes the starches for maximum creaminess later. Skipping this is risotto heresy.
05
Pour in the white wine and stir, scraping any bits from the bottom. Cook until nearly evaporated, about 2 minutes.
06
Add Italicus liqueur and stir until absorbed, about 1 minute.
Herb says
Adding Italicus before the broth lets its botanicals infuse the rice rather than evaporate into the ether. Science and flavor, friends.
07
Begin adding the warm broth 1/2 cup at a time, stirring frequently. Wait for most of the liquid to be absorbed before adding the next portion.
08
Continue this process until the rice is creamy and just al dente, about 18 to 22 minutes total. You may not need all the broth or you may use it all.
09
Stir in remaining 2 tablespoons butter, Parmesan, salt, and pepper. Remove from heat.
10
Fold in parsley, basil, and thyme, then add lemon and orange zest. Stir well to combine.
Herb says
Citrus zest goes in at the end to keep its aroma punchy and bright instead of boiling it into blandness.
11
Taste and adjust seasoning if needed. Spoon risotto onto warm plates and serve immediately, garnished with extra herbs and a sprinkle of zest if you’re feeling showy.

HERB

Citrus Got Real

Ingredients

Instructions