Italian Vegetables Recipes - Country-Style Risotto Recipe

Ingredients

• 1/4 cup olive oil

• 3 tbsp butter

• 2 shallots, finely chopped

• 1 small onion, finely chopped

• 1 rosemary sprig, finely chopped

• 2 tbsp finely chopped parsley

• 1/4 tsp finely chopped marjoram

• 4 basil leaves, finely chopped

• 1 garlic cloves, crushed

• 1 3/4 cups risotto rice

• 1/4 cup dry white wine

• 4 plum tomatoes, skinned

• 3 1/2 cups and vegetable stock (refer recipe)

• 1/4 cup light cream

• salt and pepper

Serves 4

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Method:

1. Heat the oil and all but 1 teaspoon of the butter in a large heavy-based saucepan over a low heat. Add the shallots, onions, herbs, and garlic and cook over a medium heat, stirring occasionally, for 5 minutes.

2. Add the rice, stir well to coat the grains with the butter and oil. Pour in the wine, bring to a boil, and cook, stirring, until almost all the liquid has evaporated. Add the tomatoes, mashing with a fork. Mix thoroughly.

3. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way

4. Cook until the rice is creamy but the grains are still firm. This should take about 20 minutes.

5. As the rice becomes creamy, add the reserved butter and plenty of pepper. Stir in the cream just before serving.