INGREDIENTS FOR 4 PEOPLE:

  • 320 g of Riso Scotti’s Carnaroli Rice
  • 300 g of mixed aromatic herbs (nettle, plantain, mallow  etc.)
  • 1 l of vegetable broth
  • A glass of white wine
  • 1 onion
  • 1 Stracchino cheese
  • 40 g of butter
  • Salt to taste
  • Edible flowers and fresh herbs for decoration

TOTAL PREPARATION TIME: 25 minutes

PROCEDURE:

  • Quickly wash and blanch the aromatic herbs. Then blend them with a little water until you obtain a smooth cream.
  • Separately, blend half the Stracchino with a little water to obtain a sauce with which you will complete the risotto.
  • Chop the onion or shallot finely and brown it in a pan with the butter.
  • Add the rice and toast it. Pour in the white wine and then add one or 2 ladles of hot broth. Continue cooking, adding more broth only when the previous one has been absorbed. Season with salt.
  • When there are two minutes left before the rice is perfectly cooked, remove from the heat and add the cream of wild herbs and the remaining stracchino. Stir, leave to rest for a few minutes and serve, completing the risotto with the stracchino sauce and fresh aromatic herbs and edible flowers.