Risotto with Freshly Gathered Herbs

Risotto con Erbe Spontanee

Preparation info
  • Serves

    6 to 8

    • Difficulty


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.


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


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