I’ve become a bit obsessed with both tarragon and risotto lately, and it seemed time to merge the two of them together, so this recipe got thrown together at the end of last weekend, but was done at night when photos wouldn’t have been possible so it waited to be posted until now.
Tarragon has such a great flavor, but it’s a unique flavor and seems to be a love or hate kind of situation. I love it, as long as quantities are in check. Too much tarragon can leave a dish overwhelmed with its flavor and can make the dish taste bitter.
I think the flavor ratios in this risotto are perfect. Everything works together beautifully to create a creamy, cheesy risotto that’s bursting with flavor from the tarragon and chives. This has actually become my new favorite lunch at work, with some chopped plain baked boneless, skinless chicken breast thrown in. It’s filling and tastes amazing, which is always a win in my book! But this would also make a terrific side dish or appetizer too.