Did you know that it is very trendy  to give bunches of herbs and that each of them has a meaning?
  Rosemary means eternal love, happiness, marjoram,
The fidelity basil, parsley strengthens the power of love.

And so I prepared the risotto to the three feelings, love, loyalty and loving energy …
I have served it in a bowl made ​​with parmesan and herbs …
cute idea for surprise your guests  .
The dish goes well with a white wine classic Chardonnay Alto Adige
the taste is dry and full.

And now …LIGHT THE FIRES!

INGREDIENTS:

-380g Carnaroli rice

- 50g butter

-Cipolla Grated to taste

-half Glass of dry white wine

- Parsley a sprig

- Basil a tuft

- Two or three sprigs rosemary

- Onion, celery and carrot to the broth

-salt to taste

- 300g parmesan

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Finely chop all the herbs,
I put only these three, but you can add all your favorite.
After preparing a vegetable broth with onion celery and carrot,
prepared the bowls of parmesan and herbs where you’ll serve the risotto …
simple,
hot non-stick pan,
put in it parmesan cheese mixed with herbs,
and with a spoon, roll it out into a circle,
not just the Parmesan cheese will begin to melt helping
with a spatula lift the circle and place to take the form of an inverted bowl …
unplug your bowl of Parmesan cheese and herbs and you’re done!
Let us dedicate ourselves to our risotto,
Put oil or butter in the pan according to your preference ,
add the grated onion, as soon becomes clear, throw rice,
turn, when it’ll start to sizzle, add the wine and let evaporate it.
At this point you can start adding the hot vegetable stock,
at three or four minutes from the end of cooking, add the herbs.
Bring cooking and stir away from the fire, put a little butter and parmesan cheese.

Et voila … a risotto “sentimental”!