Herb risotto 2

HERB RISOTTO 02607 INGREDIENTS for 4 PEOPLE 400 g of rice, 1/2 chopped onion, a glass of white wine, a few leaves of Marjoram, mint, oregano, parsley, basil, 50 g extra virgin olive oil, 30 g butter, 850 g, 50 g of grated Parmesan, salt, pepper.

Wash and dry herbs, chop finely and mix together Parmesan, mix well and keep aside.

Heat the oil in a saucepan, Brown the onion and add the rice, stir and let it toast for a few minutes.

Pour the white wine, let it evaporate, then rinsed with hot broth and bring to cooking the rice, stirring, adding broth as it dries.

When cooked, add salt and put in the rice cooker, stir with the butter and the chopped herbs and Parmesan?.

Let stand covered a few minutes before serving.