Eight-Herb Risotto
| Yield: | 4 Servings |
| Categories: | Rice |
| Extra virgin olive oil | ||
| 1 | Clove garlic | |
| 7 | oz | Non-stick rice |
| 1 | c | White wine |
| 4 | Peeled tomatoes; chopped | |
| Salt | ||
| 1 | Pat of butter | |
| 4 | tb | Parmigiano Reggiano |
| 3 | tb | Cream |
| HERBS | ||
| 6 | Basil leaves | |
| 4 | Sage leaves | |
| 1 | Tuft of parsley | |
| Few needles of fresh rosemary | ||
| 1 | pn | Thyme |
| 1 | Tuft of chives | |
| 3 | Fresh dill sprigs |
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