for 4 person

Risotto

1 tbsp	olive oil
1	shallot, finely chopped
240 g	risotto rice (e.g. Carnaroli)
1 dl	white wine
2 tbsp	thyme, finely chopped
2 tbsp	oregano, finely chopped
½	organic lemon, use grated zest only
5 dl	vegetable bouillon, hot
4 tbsp	mascarpone
2 tbsp	grated Parmesan

How it's done

Risotto

Heat the oil in a pan, sauté the shallot for approx. 2 mins. Add the rice, cook while stirring until translucent. Pour in the wine and reduce almost completely. Add the herbs and lemon zest. Add the bouillon little by little to the rice, stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the mascarpone and parmesan.

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