Ingredients
- 2 cup arborio rice
- 1 cup shallot, finely minced
- 1 clove garlic, finely minced
- 1 teaspoon champagne vinegar
- 2 tablespoon dry white wine
- 2 tablespoon extra virgin olive oil
- 4 1/2 cup vegetable or chicken stock
- 1/2 cup finely grated parmesan cheese
- 2 tablespoon unsalted butter
- 2 tablespoon free range eggs
- 2 cup arborio rice
- 1 cup shallot, finely minced
- 1 clove garlic, finely minced
- 1 teaspoon champagne vinegar
- 2 tablespoon dry white wine
- 2 tablespoon extra virgin olive oil
- 4 1/2 cup vegetable or chicken stock
- 1/2 cup finely grated parmesan cheese
- 2 tablespoon unsalted butter
- 2 tablespoon free range eggs
- 1 bunch parsley
- 1 bunch sage
- 1 bunch oregano
- 1 bunch basil
- 1 cup olive oil
- 2 cup garlic cloves
- 1 cup lemon, juiced
Preparation
Baking Directions:
In a medium-sized pot, heat the stock up to a simmer, then turn off.
In a food processor or blender, blend ingredients for herb purée and set aside.
Toast the rice, stirring to keep it from burning, for 2 minutes until the grains of rice begin to turn translucent.
After 2 minutes, add the white wine and cook to allow the alcohol to evaporate, about 1 minute.
Season lightly with Kosher salt and with a ladle, add the stock a little at a time, stirring constantly in the same direction with a rubber spatula (this keeps you from crushing the grains of rice.)
As the rice absorbs the stock, add a little bit more, taking care not to boil the rice.
Once the rice is nearly fully cooked, about 18 minutes, season it with fresh ground pepper and fold in the grated cheese.
Cook for another 2 minutes, then remove from the heat and emulsify in the butter until creamy.
The rice should be nice and creamy, but you should be able to see each individual grain.
Fold herb purée into risotto, top with parmesan, drizzle with olive oil and eat right away!
