Vegetable Broth
1 tablespoon of extra virgin olive oil
2 white scallion stalks, finely chopped
4 medium-sized onions, finely chopped
6 peeled and diced carrots
3 sprigs of parsley, finely chopped
1 small bunch of fresh cilantro, finely chopped
2 tablespoons of dried marjoram
1/2 tablespoon of dried thyme
1 bay leaf
6 liters of filtered water
Risotto
2 large bunches of sweet grass
2 tablespoons of extra virgin olive oil
1 finely chopped onion
1 1/2 tablespoons of grated lime rind
1 1/2 cups of Arborio rice
3 cups of dry white wine
1 cup of grated Parmesan cheese
1 teaspoon of salt
Black pepper to taste
Vegetable Broth
1 tablespoon of extra virgin olive oil
2 white scallion stalks, finely chopped
4 medium-sized onions, finely chopped
6 peeled and diced carrots
3 sprigs of parsley, finely chopped
1 small bunch of fresh cilantro, finely chopped
2 tablespoons of dried marjoram
1/2 tablespoon of dried thyme
1 bay leaf
6 liters of filtered water
Risotto
2 large bunches of sweet grass
2 tablespoons of extra virgin olive oil
1 finely chopped onion
1 1/2 tablespoons of grated lime rind
1 1/2 cups of Arborio rice
3 cups of dry white wine
1 cup of grated Parmesan cheese
1 teaspoon of salt
Black pepper to taste
Vegetable Broth
1
In a large pot, heat the olive oil over medium heat
Add the vegetables and cook until they are tender
Add the herbs and water, then bring to a boil and reduce the heat to low
Simmer for 1 hour, covered, or until the rice is cooked
2
Remove from heat and strain through a fine-mesh sieve
Let cool, then reserve 4 cups of the liquid and set aside the rest for another recipe
Risotto
1
Wash the sweet grass thoroughly and reserve the green part, then cut the white part into thin strips
2
In a large pot, heat the olive oil over medium heat
Add the onion and cook until it is softened, about 2 minutes
Add the sliced sweet grass, grated lime rind, and stir to combine
Add the rice and cook for 1 minute, stirring constantly
Add the wine and cook, stirring constantly, until the liquid has evaporated
3
Add 1 cup of the reserved broth and reduce heat to low
Simmer, stirring constantly, until the liquid has been absorbed and the rice is cooked
Repeat with the remaining broth, adding it in small increments and stirring constantly, until the rice is al dente
4
Add the reserved broth with the Parmesan cheese, salt, and pepper, and stir to combine
Remove from heat, cover, and let rest for 2 minutes
Serve immediately, garnishing with the green part of the sweet grass.
