Ingredients for four - 400 g. of “Nano Vialone Veronese I.G.P.” rice - 800 g. of vegetable broth - 20 basil leaves - 1 dessert spoon of extra virgin olive oil - 1 knob of butter - 2 dessert spoons of grated Parmesan cheese - 1/4 onion.
Preparation Roughly chop the onion and soften in the oil, then remove. Add the rice and toast over a medium flame. Add the vegetable broth (the amount must be double that of the rice), stir, cover and lower the flame. When cooked break up the basil leaves and add to the rice. Remove from the flame, add the knob of butter and the grated Parmesan cheese, stir carefully. Serve garnished with whole basil leaves.
di
Canteri & C. (VR) mail