Sunny heRBs Risotto
A powerful fragrance for a delicate main course: the Herbs Risotto conquers everyone, young people and adults
Ingredients
- 240 gr Carnaroli rice
- 50 gr Sunny Herbs (basil, parsley, thyme, marjoram, sage and rosemary)
- 2 Shallots
- 1/2 Glass white wine
- 700 ml Vetegable broth
- 40 gr Butter
- Grated Parmigiano Reggiano Cheese
Instructions
- Wash the Sunny Herbs, then dry on kitchen paper and finely chop.
- Put 20g of butter and the two thinly sliced shallots in a saucepan until soft
- Add the herbs and cook until well browned
- Add the rice and stir for 2 minutes until it looks translucent
- Pour in the wine and simmer until totally evaporated
- Cook the rice adding the vegetable stock a ladleful at a time for about 15-18 mins
- When the rice is cooked, turn off the heat, stir in the remaining butter and the grated Parmigiano
- Reggiano cheese. Keep stirring until the risotto is creamy
- Serve the risotto with some fresh Sunny Herbs on top
