With herb risotto, very easy and economical to make, we will combine the flavors of the earth with a creamy and delicious dish.
The risottoespecially in Northern Italy, is considered an absolutely delicious first course and capable of reaching an agreement a very large number of diners. In this specific case, we then talk about a recipe characterized by simplicitywhere the ingredients are few but at the same time tasty.
The herbs since the dawn of time they have been considered gods excellent natural flavoursThat the chefs they are committed to using it in the best possible way to give flavor to recipes more or less elaborate.
The risotto it is a first course that makes us think of simplicity but, at the same time, we need to know how to cook: if we want to obtain an excellent dish that gives the right satisfaction to our guests, we will need a lot of practice and knowledge of dish. Simply put, we will have to have enough familiarity.
Rice in fact, like pasta, it must be cooked al dentethat is, not overcooked, with the risk of it becoming a glue and therefore inedible. So all we have to do is delve into it recipe.
Herb risotto, simple and delicious in just a few steps
As we have already widely stated, this risotto he needs relatively littleat the level of ingredientsin order to be rendered and considered tasty at the right point. So let’s see which ones we will need with the relative quantities, which must be scrupulously respected the excellent outcome of the dish in question.
We will need 320 g of Carnaroli rice50 g of onion1 glass of White wine750 ml of vegetable broth3 tablespoons of chopped mixed herbs (that is to say rosemary, parsley, chives And Origan), 50 g of butter3/4 tablespoons of liquid cream2/3 tablespoons of extra virgin olive oil and finally, cheese Grated Parmesan cheese to taste
Let’s now prepare the herb risotto
To begin with, let’s finely chop the onionheat the spoons of oil and let it dry very well. Let’s now add the rice and let’s leave it toast for a few minutes. Still stirring, we blend with white wine and let everything evaporate very well.
Now let’s add some from time to time ladle of brothstirring constantly during cooking. Separately we chop aromatic herbs. Let the rice cook continuously and, once it has reached a good level of cookingwe add the creamthe herbs and the grated cheese. In the end, let it blend for a few moments and serve hot and creamy.
