Preparation:
Bring broth to simmer in saucepan over low heat. Heat oil in saute pan over medium heat. Add rice. Stir until lightly coated with oil. Stir shallots into rice. Cook a few minutes until soft. Pour 1/2 cup hot broth into pan. Stir. Cook over medium-high heat until broth evaporates. About 1 minute add rest of broth. Add basil, oregano, chives and dry white wine. Stir. Simmer a few more minutes until all broth is absorbed. To serve: add salt, pepper, cheese, and parsley. Mix well.
Approximately 6-8 minutes. |
