RISOTTO BASIL AND PARMESAN CHEESE


RISOTTO BASIL AND PARMESAN CHEESE

RECIPE SUPPLIED BY: RISOTTERIA MELOTTI
Course: First course
Cuisine: Italiana
Yield: 2

Materials

  • 15 basil leaves
  • 2 ice cubes
  • 4 spoons olive oil
  • to taste salt
  • to taste black pepper
  • 400 ml vegetable broth
  • 170 gr rice Vialone Nano
  • 35 gr Parmesan cheese

Instructions

  • Blend basil, ice cubes, oil, salt and black pepper.
  • Bring vegetable broth to a boil the add rice, cover and let cook for about 12/13min.
  • Few minutes before the end of cooking time, add blended basil, parmesan cheese and bit of olive oil. Mix and serve.

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