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National Pinot Grigio Day: Lemon Basil Risotto


  • 1 1/2 cups arborio rice
  • 4 1/2 cups vegetable or chicken stock
  • 2 tablespoons butter
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic minced
  • 2 tablespoons lemon juice
  • 1/2 cup grated parmesan cheese
  • Zest of one lemon
  • 3 large basil leaves torn or julienne


  • Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
  • Heat a Dutch oven over medium heat. Add oil to the pan and swirl to coat add the garlic take care not to burn it. Add the Arborio rice and salt, cook 1 minute, stirring frequently.
  • Add 1/2 cup stock; cook 1 minute or until liquid is absorbed, stirring frequently. Repeat this process with the remaining stock stirring constantly until there is 1/4 cup of stock left. About 20-25 minutes. Remove pan from heat. Stir in the 1/4 reserved remaining stock, salt, lemon juice, and parmesan cheese.
  • Top with basil leaves, lemon zest and more cheese if desired.