Basil risotto


  • 400g of Nano Vialone Veronese IGP rice
  • 9dl vegetable and chicken stock
  • 100g of fresh basil leaves
  • 20g Garda DOP extra virgin olive oil
  • 60g of grated Parmesan
  •  1 knob of butter
  •  1⁄2 shallot
  • Salt and Pepper To Taste.




Preparation time

40 mins


In a saucepan, fry the shallots in the extra virgin olive oil.

After a few minutes, remove all the shallots, pour the rice into the saucepan and toast for a few minutes. Add the boiling stock all at once, mix, cover and set the heat to low, cook for 15 minutes.

At this point, turn off the heat and stir in the knob of butter and the grated parmesan.

Only when the creaming is complete, add the basil julienne and mix one last time. Serve by garnishing the dish with basil leaves as desired.

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