Ingredients for
4 people

  • Carnaroli rice200 g

  • Rosemary1 sprig

  • Roman mint1 sprig

  • Sage5 leaves

  • Pine nuts20 g

  • Shallot1

  • Extra virgin olive oil50 g

  • Dry white wine50 g

  • Vegetable nut1 Teaspoon

  • Butter20 g

  • Parmigiano ReggianoEnough

  • saltEnough

Preparation Rosemary, sage and mint risotto with the bimby

  • Put the needles of a sprig of rosemary in the mug of bimby, the leaves of a sprig of Roman mint, 5 large sage leaves, 10 g of pine nuts and chopped 20 seconds Vel 6 and set aside.
  • Put a shallot in the bowl and chop 3 seconds Vel 7. Gather on the bottom with the spatula and repeat.
  • Gather again on the bottom with the spatula, add 50 g of extra virgin olive oil and fry 4 minutes in Temp Varoma Vel 1.
  • Add 200 g of Carnaroli rice and toast 2 minutes 100 ° C Anti-clockwise Vel Soft.
  • Add 50 g of dry white wine and pour 3 minutes of Temp Varoma Anti-Clockwise Vel Soft, without measuring cup.
  • Add 430 g of boiling water, a teaspoon of vegetable stock cube, mix with the spatula to mix all the ingredients well and cook the rice for the time indicated on the package 100 ° C Anti-clockwise Vel Soft, without measuring cup.
  • At 5 minutes from the end of cooking, add the chopped herbs. Once cooked, taste and, if necessary, season with salt. Add 20 g of butter and stir 1 minute Anti-clockwise Vel Soft.
  • Let stand a minute, add a sprinkling of Parmigiano Reggiano, decorate with the remaining herbs and pine nuts.
  • Serve.