Recipe: Aromatic risotto with spumante
Rice recipes with aromatic herbs
January 18, 2012
After the holidays I always have a few opened bottles of sparkling wine, often almost full. So every year begins with many recipes with spumante: meat, pasta seasonings and our favorite, the risotto.
 This is my classic recipe for Risotto with Spumante, but I wanted to create a new recipe and added gorgonzola, bresaola (an italian dried beef ham), broccoli and my homemade Mediterranean Aromatic Mixture with thyme, oregano, sage, rosemary, mint and many herbs harvested last summer.
Aromatic risotto with spumante
Ingredients
Serves two:
180g rice
250ml spumante (sparkling wine)
100g bresaola, diced
1 tbsp butter
3-4 tbsp peas
2 broccoli florets
1 tsp italian seasoning or another mediterranean herb mixture
100ml single cream
3 tbsp grated parmesan
50g gorgonzola or blue cheese
Directions
Melt the butter in a large pot and add the rice. Mix well, then pour the spumante, peas and broccoli, cut into small pieces.
Halfway through cooking add the diced bresaola and the aromatic mixture. Add boiling water or broth a few tablespoons at a time if the rice becomes too dry.
When cooked, add single cream, gorgonzola and parmesan cheese and let it rest a few minutes before serving.
One year ago: Ethiopian-style legumes soup
Two years ago: Stracciatella (egg soup) with parsley
This goes to Briciole who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
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