Italian Vegetables Recipes - Herby Risotto Recipe

Ingredients

• 1/2 cup butter

• 1/4 cup olive oil

• 1 onion, finely chopped

• 1 garlic clove, finely chopped

• 1 1/2 cups risotto rice

• 4 1/2 cups hot Chicken or Vegetable Stock (refer recipe)

• handful of parsley, chopped

• handful of basil, chopped

• handful of oregano, chopped

• handful of thyme, chopped

• 4 ounces Toma cheese, grated

• salt and pepper

• herb sprigs, to garnish

Serves 4

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Method:

1. Melt 1/4 cup of the butter with the olive oil in a heavy-based saucepan, add the onion and garlic and sauté for 5 minutes until softened but not colored.

2. Add the rice and stir well to coat the grains with the butter and oil. Add the  hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice.  

3. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

4. Add the herbs, the remaining butter, and the cheese and mix well. Season to taste with salt and pepper and stir well.

5. Cover and leave the risotto to rest for a few minutes before serving, garnished with the herb sprigs.

6. Toma cheese from the Italian Alps is used in this aromatic risotto. If you cannot find it, use fontina or Parmesan instead.