Risotto with oregano
Instructions
Boil the broth mixed with white wine, add the rice and let it cook for 15 minutes, stirring often.
If necessary, add a ladle of hot water and a little salt.
At the end of cooking risotto mix butter, mascarpone, cream, oregano and Parmesan.
Turn off the heat and let rest a few minutes before serving.
Ingredients and dosing for 4 persons
- 350 g of rice
- 1 glass dry white wine
- 25 cl of restricted stock
- 20 g of mascarpone
- 25 g of butter
- 3 tablespoons of cream
- 1 teaspoon of oregano
- 50 g of grated parmesan cheese