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Ризотто со свежими травами и пармезаном

Ингридеенты

2 Tbs thyme, chopped

2 Tbs basil, chiffonade

2 Tbs garlic, minced

½ cup onion, finely chopped

4 Tbs butter

½ cup dry white wine

2 cups аrborio rice

1 cup freshly grated Parmesan

5 cups chicken stock

Информация

Preperation Time: 10 Minutes

Cooking Time: 40 Minutes

Total Time: 50 Minutes

Servings: 4

Ключевые слова

Vegetarian, Pasta, Side, Easy, Italian

Created by: Chef John Szymanski

Created on: 5/8/2014

Сочетается с

2013 Atlas Syrah

With a little bit of French austere backed by a punch of New World plumminess, Atlas Syrah is juicy and inviting with black and blueberry fruits that evolve into a subtle whisper of lavender.

Как готовить

1. In stockpot, melt butter over medium heat and sauté garlic and onions until translucent.

2. Meanwhile, gently heat stock in a separate pot over medium heat.

3. Add Arborio rice to the onions and garlic, and mix to coat with butter. Sauté 2 minutes.

4. Add wine and let reduce totally. Add 1 – 4 oz. ladle of stock until reduced. Continue to do this

until all stock is gone, and rice becomes thick and softened.

5. Stir in herbs, Reggiano, and season with salt and pepper.

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