Williamsburg Lodge's Risotto

The Williamsburg Lodge's Exec. Chef Rhys Lewis made us their Risotto.

Ingredients:

1 cup Arborio rice
2 cups chicken stock, well seasoned
1/2 cup white wine
1/2 cup onions, peeled, fine diced
1 Tbsp garlic, chopped fine
2 Tbsp whole butter, divided
2 -3 oz American Granna cheese, grated
1/4 cup chopped fresh herbs, tarragon, rosemary, thyme
Kosher salt and pepper to taste

Directions:

Melt 1 Tbsp of the butter in a heavy bottom sauce pot and sauté the onions and garlic until soft, over medium heat.
Add the rice and stir until each grain is coated with butter and add 1/2 cup of the chicken stock, stir as the stock is absorbed by the rice. Add the remaining stock and wine in 1/3 intervals until it is absorbed and remove the rice to a sheet pan to cool.

At the time of service

Preheat a heavy bottom pot and add the white wine and the pre-cooked risotto stirring to reheat it thoroughly.
Season to taste, and stir in the remaining Tbsp of fresh butter.
Add the herbs and finish with the grated American Grana cheese.

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