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.