- 120g butter
- Properoni sliced
- 100 g shallots, chopped
- 2 Garlic Cloves, sliced
- 300g Risotto Rice
- 100 ml White Wine (optional)
- 1000 ml Vegetable or Chicken Stock fresh or made from 1 stock cube
- 100 g Parmesan
- 70 g Butter
- 30 g chives, chopped
- A small box of Mix Italian Micro herbs (80g) or Rocket
In a medium-size pot add 50g butter add Properoni fry for 2 minutes then add shallots and garlic fry for 4 minutes.
Stir the rice in and fry for 2 minutes, until the rice is heated up. Add 100ml white wine. Wait until it fully evaporates. If you do not use wine, you can skip this part.
Add 1/2 of the stock and cook on medium-high heat for 17-20 minutes, until rice fully cooked, but still al dente. Keep adding stock, 1 ladle at a time when it’s absorbed by the rice. (If you need run out of stock, you can add water.)
Add chives, butter, parmesan and stir them in with a spatula until the cheese in the butter dissolved to a creamy consistency. Check for seasoning and add freshly ground pepper
Crown the risotto with the Micro herbs. If using rocket season it with a dash of olive oil salt and pepper.