340 g Camargue, short-grained or Arborio rice
2 shallots
250 ml dry white wine
500 ml water
2 garlic cloves
2 tsp fresh thyme
2 tsp fresh basil
2 tsp fresh parsley
1 tsp sage
½ tbsp fresh rosemary
60 g butter, softened
3 tbsp olive oil
salt
1
Peel and chop the shallots and garlic. Wash herbs and chop with a sharp knife.
2
Leave the butter at room temperature to soften.
3
Sauté the shallots with the olive oil in a wide pan for 5 minutes at low heat. Add minced garlic and cook for 2 minutes. Add rice and simmer for 2 minutes, stirring constantly. Add the white wine and bring to a boil.
4
Pour out the boiling water, season with a pinch of salt and cook over medium heat for 20 minutes.
5
Meanwhile, in a bowl mix the softened butter with all the chopped herbs.
6
When the rice is ready, add the herb butter. Mix gently and serve immediately.
Ingredients
340 g Camargue, short-grained or Arborio rice
2 shallots
250 ml dry white wine
500 ml water
2 garlic cloves
2 tsp fresh thyme
2 tsp fresh basil
2 tsp fresh parsley
1 tsp sage
½ tbsp fresh rosemary
60 g butter, softened
3 tbsp olive oil
salt
