Ingredients for 4 servings

  • 400 g Carnaroli rice
  • 1 small onion or 2 scallions
  • 1 garlic clove
  • Rosemary, marjoram, thyme, sage
  • 50 g freshly grated ginger
  • 1 glass of dry white wine
  • 1 teaspoon of fresh green pepper
  • 100 g extra virgin olive oil
  • 50 g Butter
  • Parmigiano Reggiano q.s.
  • Salt q.s.

Difficulty level


Preparation time

20 minutes

Cooking time

20 minutes


Soften the finely chopped onion in hot olive oil together with the garlic clove and half of the finely chopped herbs. Remove the garlic, add the rice and a pinch of salt and roast it until it turn translucent. Deglaze the rice with the white wine, add the crushed green pepper and start the cooking process gradually adding boiling water.

After circa 14 minutes, when the cooking is almost done, add the grated ginger and the rest of the finely chopped herbs to the mix. Cream the risotto with butter and Parmesan. Serve immediately.

Claudia Spadetta

Risotto with Merletto wine 1
Risotto tartufato mantecato con stracchino ed erba cipollina
Risotto di Carnaroli integrale punteggiato di rapa rossa