The elegant texture of the carnaroli risotto combined with fresh local herbs created an aromatic and zestful dish, which was served as part of the menu in this event. You can recreate this dish easily in your kitchen especially at this time of year when fresh herbs are in full swing.
Photo by David Caruana
Ingredients for 4 persons:
- 320g Carnaroli rice
- 700ml vegetable broth
- ½ onion
- a bunch of fresh herbs (basil, mint, wild fennel)
- extra virgin olive oil
- ½ glass dry white wine
- knob of butter
- 40g grated parmesan
Heat some extra virgin olive oil in a pan, add a finely chopped onion and cook until the onion is transparent making sure that it does not burn. Add the wine and leave to evaporate.
In a separate casserole, pour some olive oil, add the rice and toast it on a moderate heat for a couple of minutes to seal the starch and until the rice is heated through. Pour the boiling vegetable broth all at one go and stir delicately with a flat wooden spoon. Cover the pan and cook the rice on a very low heat for 10 minutes.
Meanwhile, finely chop the mint and wild fennel. Puree the basil with some extra virgin olive oil. Add to the rice and cook for further 2 minutes. Turn off the heat and beat in the butter and parmesan. You can add more boiling broth if the rice is not as creamy as you desire.
Leave to rest for a couple of minutes covered with a damp cloth and serve decorated with some fennel tops.