Risotto with fine herbs
Instructions
Gently Sauté chopped herbs and shallots in a little oil.
Add the rice and toast; Deglaze with the wine.
Stretch with double quantity of broth rice, turn and cook covered.
Turn off the heat stir in cheese and serve with chopped fresh basil.
Ingredients and dosing for 4 persons
- 350 g of vialone nano worked on pandya
- 1 handful of mixed fresh herbs (thyme, marjoram, sage, laurel, chives, mint)
- Vegetable broth
- 60 g of grated parmesan cheese
- 1 shallot
- Little of olive oil extra virgin
- Wine
- Chopped fresh basil