Risotto with Freshly Gathered Herbs

Name: Risotto with Freshly Gathered Herbs (Risotto con Erbe Spontanee)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: ½ cup/120 g freshly grated aged Montasio or Parmigiano-Reggiano cheese (optional); ½ cup/120 g minced onion; 1 teaspoon/5 g minced pancetta (optional); 2½ cups/575 g Italian short-grain rice; 1 pound/450 g mixed fresh herbs, chopped; 6½ cups/1500 ml hot stock or broth; ½ cup/100 ml white wine; 3 tablespoons/45 ml extra virgin olive oil or 3 tablespoons/45 g unsalted butter (or a combination of both totaling 3 tablespoons/45 g)

Risotto con Erbe Spontanee

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

La Terra Fortunata

By Fred Plotkin

Published 2001

About

This is a very popular risotto throughout the region. No two taste alike because the herbs you will find will always be different. If you do not live in a place where you can gather herbs, then purchase a combination of as many different types as you can, including flat-leaf parsley, basil, marjoram, and lemon verbena.

Ingredients

3 tablespoons/45 ml extra virgin olive oil or 3 tablespoons/45

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Heat the oil and/or butter and optional pancetta in a wide 4-quart/4-l pot over medium-low heat. Add the onion and herbs and sauté for 1 minute, until the herbs are wilted. Move the herbs to the side of the pot and add the rice. Continue stirring so that the rice toasts. It should become opalescent after a couple of minutes.

Stir in the wine and cook, stirring, until the wine has evapor