Risotto with eight herbs

Risotto with eight herbs

Risotto alle otto erbe

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This recipe comes from Ancona, where the eight herbs used are basil, parsley, sage, thyme, rosemary, chives, wild fennel and garlic, but spring onions, shallots, oregano, marjoram, tarragon, celery leaves or borage can all be added.

Ingredients

Quantity Ingredient
1 litre vegetable stock or water
2 tablespoons extra virgin olive oil
2-3 garlic cloves, finely chopped
large handful finely chopped flat-leaf parsley
4 tablespoons torn basil leaves
3 tablespoons finely chopped fennel fronds
2 tablespoons finely chopped chives
3-4 sage leaves, finely chopped
1-2 sprigs rosemary, leaves picked and finely chopped
1-2 sprigs thyme, leaves picked
300g arborio rice
100ml dry white wine
salt
freshly ground black pepper
2 tablespoons' unsalted butter
75g freshly grated parmesan cheese

Method

  1. Bring the stock to the boil in a saucepan and keep just below the simmering point.
  2. Heat the olive oil in a heavy saucepan and cook the garlic and herbs over a moderate heat for 5 minutes. Add the rice and stir well, so that each grain is well coated in oil. Pour in the wine and season with salt and black pepper. Cook, stirring constantly, until the liquid has almost evaporated. Add a ladleful of stock and repeat until the rice is tender but still firm – the finished risotto should be creamy. Remove from the heat and stir in the butter and 3 tablespoons of the parmesan cheese. Serve at once, with the remaining cheese on the side.
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