Lovage has been a long-time favorite at Pepper’s. This hardy and versatile herb lends beauty to our garden beds and great flavor to some of our dishes. A member of the parsley family, lovage has celery-like characteristics that make it the perfect enhancement to soups, sauces, and marinades. It works very well with other vegetables too - add it to your favorite potato dish or rub your salad bowl with some fresh lovage leaves for an aromatic and flavorful starter. Better yet, its hollow stems make the perfect straw in a zesty Bloody Mary!
Parmesan Risotto with Lovage
- 3.5 cups low-sodium chicken stock
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced
- Salt to taste
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 cup Parmesan cheese, finely grated
- Ground black pepper
- 3 tablespoons chopped lovage leaves
In a medium saucepan over medium heat, bring chicken stock and 3 cups water to a simmer. Reduce heat to low to keep the broth warm.
Melt the butter in a 4-quart saucepan over medium heat. Add the onion and ½ teaspoon salt, stirring occasionally until the onion is very soft and translucent, about 9 minutes. Add the rice, stirring frequently until the kernel edges are transparent, about 4 minutes. Add the wine and cook, stirring frequently, until the wine is completely absorbed by the rice, about 2 minutes. Add 3 cups warm stock and simmer, stirring occasionally until the liquid is absorbed and the bottom of the pan is dry, about 10-12 minutes.
Add more stock (½ cup at a time) as need to keep the pan bottom from drying out, every 3-4 minutes; stirring frequently until the grains of rice are cooked through but still somewhat firm in the center. Stir in Parmesan cheese, lovage and season with salt and pepper to taste - serve immediately in warmed shallow bowls.
Serves 6