Chef Jay Curcio's Herb and Parmigiano Reggiano Risotto

Jay Curcio of the White Apron in Dover, NH shared this recipe with us.



  • 2 ounces extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1 cup Arborio or Carnaroli rice
  • 1 cup white wine
  • 1/2 teaspoon coarse Kosher salt
  • 4 1/2 cups chicken stock
  • 2 ounces unsalted butter
  • Juice of one lemon
  • 8 ounces Parmigiano Reggiano cheese, grated
  • 1/4 bunch Italian flat-leaf parsley, chopped
  • 1/4 bunch chives, chopped
  • 1/4 bunch oregano, chopped
  • Kosher salt, to taste
  • Black pepper, to taste


  1. In a deep, heavy saucepan, heat the oil and butter over medium-high heat.
  2. Sweat the onion until translucent. Add the garlic and cook until melted.
  3. Add the rice and toast until golden.
  4. Deglaze the pan with the white wine and cook until the wine evaporates.
  5. Slowly add the chicken stock in 3/4 cup increments, stirring until the stock is absorbed by the rice.
  6. Cook until the rice is cooked through, but not soft or mushy. Add the butter, lemon juice and cheese and mix well. Fold in the fresh herbs last and adjust the seasoning, if necessary.

This recipe was featured on Season 28 - Episode 2816.

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I really enjoyed this episode but was very surprised that during the show in the making of the risotto, the step of add the stock was left out of recipe. This could be confusing for someone who copies the recipe when watching.


I was surprised too that the episode did not show the hot chicken stock being added to the dish. Too many espresso breaks? 🥴


I was surprised too that the episode did not show the hot chicken stock being added to the dish. Too many espresso breaks? 🥴


This episode repeated today on our PBS station KLCS. Also noticed there was no mention of adding Chicken Stock. No mention of flat leaf parsley addition, no mention of oregano addition, no mention of lemon juice addition. Also recipe says to “toast” Arborio rice until golden – Mary Ann specifically made a point that the rice is not toasted until golden, saying it needed to stay “blonde.” I’ve never made Risotto because I always felt it is somehow too challenging for me even though I’ve tackled many difficult recipes throughout my years in the kitchen, my point being I’ve seen Risotto being prepared many times on TV and have read many Risotto recipes to know there is the addition of lots of stock, adding cupfuls at a time until it’s “al dente.” I must have rewound my DVR 10 times during the episode because I thought i kept missing the instructions. This is very disappointing to see there are so many differences. Like another “Comment” poster, this could be confusing for someone who copies the recipe when watching. And I agree with other “Comment” poster that they must have taken too many espresso breaks.


No hot chicken broth added? I also rewound, then thought maybe he didn’t use any broth? Can this be? Luckily I looked up the episode! They left out the most crucial part of the recipe, The adding of the broth, and the part where many people get confused as to how fast to add, etc. If the spot was running long, they should have at least mentioned that they had added the broth before finishing.the segment.


I wanted to add that the Osso Bucco segment was fantastic. It looked so good, and I really want to try making it soon! The chef was great and low key, and I liked that Mary Ann let him have the spotlight. So often these TV chefs have professional chefs on their shows, and constantly interrupt or talk over their guests.

Maryjane LoMonaco

I was so confused also. At first I thought it was another way of makes. risotto.
But what I really would of liked to see is. With the Osso buco what he did before cooking the pre prep. And the ingredients he used.
Don’t know why they talk about something and not give full instructions.

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