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Country Herb Risotto
Venezia (Veneto) — Mother recipe · en it
A delicious risotto with typical Veneto herbs, lovingly prepared on a serene Venetian evening.
⏱️ 20 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 250g of Arborio rice
- 300g of fresh country herbs (basil, thyme, oregano, fennel)
- 200ml of white wine
- 500ml of meat broth
- 30g of butter
- 20g of cane sugar
- 50g of grated parmesan
- Salt and pepper to taste
- 2 onions
- 2 garlic cloves
Method
- In a pan, sauté the finely chopped onion and garlic in a bit of butter.
- Add the rice and sauté for a few minutes, stirring constantly.
- Pour in the white wine and cook until it has completely evaporated.
- Start adding the meat broth, one spoonful at a time, stirring continuously until the rice is al dente.
- Add the chopped country herbs, butter, and parmesan, mix well.
- Season with salt and pepper to taste, serve hot.
- Let it rest for a few minutes before serving.
The story
Risotto di Erbe del Campagna is a traditional dish from the Veneto region, particularly popular in the province of Venice. This risotto, made with fresh herbs and wine, pays homage to the botanical richness of the territory.
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