Peel and chop the shallots and garlic. Wash herbs and chop with a sharp knife.
Leave the butter at room temperature to soften.
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.
Pour out the boiling water, season with a pinch of salt and cook over medium heat for 20 minutes.
Meanwhile, in a bowl mix the softened butter with all the chopped herbs.
When the rice is ready, add the herb butter. Mix gently and serve immediately.
Ingredients
Directions
Peel and chop the shallots and garlic. Wash herbs and chop with a sharp knife.
Leave the butter at room temperature to soften.
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.
Pour out the boiling water, season with a pinch of salt and cook over medium heat for 20 minutes.
Meanwhile, in a bowl mix the softened butter with all the chopped herbs.
When the rice is ready, add the herb butter. Mix gently and serve immediately.
