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Fresh herb risotto


3 tbsp rapeseed Oil

2 Large Shallots, peeled and finely chopped

2 Clove of garlic, peeled and finely chopped

200g/8oz Risotto rice

100ml Dry White Wine

400ml  vegetable stock

4 tbsp Freshly Grated Parmesan Cheese

3 tbsp Mascarpone cheese

2 sprigs of fresh thyme

25g/1oz  fresh flat leaf parsley chopped

1tsp fresh tarragon chopped

1 dsp  chives chopped

Sea Salt & Freshly Ground Black Pepper

Fresh herb risotto
Difficulty: medium


In a thick based saucepan, heat over a medium heat the oil and gently sauté the shallots for 2 minutes, then the garlic add the rice and cook for 2-3 minutes, stirring frequently.  Pour in the wine and stir until it has been absorbed.  Ladle in one quarter of the stock and cook, stirring frequently, over a medium heat until the liquid is almost completely absorbed. 

Add another ladleful of stock and stir again until absorbed.  Continue in this way until the rice has been cooking for about 12 minutes.   Continue cooking, gradually adding the remaining stock until the grains of rice are cooked ,The total cooking time should be about 15-18 minutes.

Add the grated Parmesan cheese and the mascarpone season with salt and pepperthen finaly add the chopped fresh herbs and serve straight.