Risotto with Fresh Oregano
Rice is as important in the diet of Italians from the northern provinces of Italy as Pasta in the southern provinces. Arborio or Vialone variety of rice is the most preferred for risotto. Arborio is treasured for its high starch content which has an essentially creamy texture. The trick is to add broth in small doses while cooking the risotto. Allow the broth to evaporate while stirring and then, add a bit more broth and continue cooking and stirring. Risotto is a useful recipe to turn mushrooms, shellfish and other vegetarian and non vegetarian food like artichokes or poultry into a creamy, satisfying meal. It is usually made with chicken broth but you can use vegetarian broth also. If fresh oregano is not available you can use any chopped fresh herb.
Servings
5
Servings
5
Ingredients
Instructions
  1. Chop onions and garlic into fine, small pieces.
  2. Heat olive oil and 1 tablespoon butter together. Add chopped onion and garlic. Sauté for a few minutes until soft and translucent.
  3. Add rice and continue cooking on low heat. Rice should also be translucent.
  4. Add the white wine and cook until almost evaporated.
  5. Add the dried oregano and stir to mix with the rice.
  6. Heat the stock and add in small quantities, stirring all the time. The rice will take around 25 to 30 minutes to cook until creamy but firm in the center (al dente). The liquid should be absorbed by the rice by now.
  7. Add half the fresh oregano, 2 tablespoons butter, half the parmesan cheese, salt and pepper to taste. Heat for a minute to melt the cheese and butter.
  8. Sprinkle the remaining fresh oregano on top and swirl lightly to mix. Garnish with a few slivers of parmesan.
  9. Serve the risotto with the remaining grated parmesan on the side separately.