Herb Risotto

History & Background

An ancient, peasant risotto from the Tuscan and Umbrian tradition, particularly in inland areas where wild herbs — strigoli, poppy, wild rocket — completed the harvest.

Ingredients for 4

• 320g Carnaroli rice
• 50g mixed fresh herbs (parsley, basil, thyme, chive, marjoram, tarragon, fennel fronds)
• 1 shallot
• ½ glass white wine
• 1L vegetable broth
• 60g cold butter
• 60g Parmigiano
• Extra virgin olive oil
• Salt, pepper

Method

1. Wash the herbs; finely chop half and reserve the smaller leaves whole for finishing.
2. Sweat the shallot with butter in a heavy pan.
3. Toast the rice and deglaze with wine.
4. Add hot broth for 14 minutes.
5. 2 minutes from the end, fold in half the chopped herbs.
6. Turn off the heat and manteca off heat with cold butter and Parmigiano.
7. Scatter the remaining herbs and whole leaves on top.
8. Finish with a drizzle of raw oil.

Wine pairing

Vernaccia di San Gimignano or Trebbiano d'Abruzzo: herbaceous, mineral whites.

Common mistakes

• Chopping the herbs too early: they oxidise and turn bitter.
• Adding them at the start of cooking: they lose aroma and colour.
• Overdoing thyme or tarragon: dominate over the others.