Risotto with herbs and agrodolce

Ingredients

• 2 tbsp extra virgin olive oil, plus extra for drizzling
• 120 g golden French shallots, very finely chopped
• sea salt flakes, to season
• 200 g carnaroli rice
• 60 ml (¼ cup) dry white wine
• 1 litre boiling water, approximately
• salt and ground white pepper, to taste
• 60 g grated Parmigiano-Reggiano
• 60 g grated Pecorino Romano
• 60 ml (¼ cup) white wine vinegar
• 1 tbsp quality honey
• small handful chervil, roughly torn
• ¼ bunch chives, roughly chopped
• 2 sprigs tarragon, leaves picked and roughly torn
• 2 sprigs parsley, leaves picked and roughly torn
• 2 sprigs mint, leaves picked and roughly torn

Instructions

1. Heat the oil in a heavy based saucepan. Add the shallot and a pinch of salt and stir over low heat until translucent but not coloured.
2. Place the rice in a separate frying pan and stir over medium heat for 2 – 3 minutes or until lightly toasted but not coloured. Add the rice to the softened shallots and stir well until you can feel the ingredients sticking a little. Add the wine and simmer for 1 minute or until the wine has completely evaporated.
3. Start adding the boiling water, one small ladle at a time and use a wooden spoon to move the rice around a little as it soaks up the water. At the halfway point, season lightly with salt and white pepper. Continue adding water and stirring until the rice is two – thirds cooked and a little dry. Turn off the heat, then stir in the grated cheeses and place a kitchen cloth on top. Rest for 4 minutes. While the risotto is resting, combine the vinegar and honey (the agrodolce).
4. Place the risotto over low – medium heat, add the agrodolce to taste, stir in the herbs and adjust the seasoning if necessary. Serve immediately, drizzled with a little remaining agrodolce and a little olive oil.

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.