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Herb And Parmesan Risotto

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Ingredients
  Vegetable stock 2 3⁄4 Pint (1.5 Liter)
  Butter 2 Ounce (50 Gram)
  Onion 1 , finely chopped
  Risotto rice 10 Ounce (300 Gram)
  White wine 3 1⁄2 Fluid Ounce (1 Small Glass)
  Parmesan 2 Ounce, half finely grated, half shaved (50 Gram)
  Olive oil 2 Tablespoon
  Herbs 2 Cup (32 tbs), half chopped, half left whole (2 Handfuls Soft Herbs, Including Basil, Chervil, Chives)
  Balsamic vinegar 1 Tablespoon
Directions

GETTING READY
1. In a saucepan, add the stock and bring it to a boil; simmer on low flame
2. In another oan, melt half the butter, add in theonions and sweat gently for almost ten minutes until just soft
3. Add rice to the onions, and stir till the rice is shiny and the edges turn transparent

MAKING
4. To the rice, pour in wine nad simmer till it evapourates; add stock by the ladlefuls and keep stirring and cooking for half an hour till the rice is coked al dente
5. When the rice is cooked, turn the heat off, add parmesan, the rest of the butter, half the oil and chopped herbs and a seasoning of salt and pepper
6. Cover and let rest for a few minutes
7. For the herb salad, roughly chop the chives, add whole herb leaves; add in the rest of the olive oil and balsamic vinegar
8. Stir in the risotto finally before serving

SERVING
9. Serve risotto in individual bowls and top with herb salad and shavings of parmesan

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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