Herb Risotto

A flavourful accompaniment

4.5 cups 1000 ml   vegetable broth
1   green onion, diced
2 cloves   garlic, minced
1 tbsp 15 ml   olive oil
1 tsp 5 ml   clarified butter, if unavailable omit
1 cup 250 ml   arborio rice
0.25 cup 50 ml   white wine
2 cups 500 ml   herbs, parsley, chives, basil, tarragon, finely chopped
0.25 cup 50 ml   parmesan cheese
1 tbsp 15 ml   ground black pepper
1 tbsp 15 ml   sea salt
1. Heat broth and keep warm on burner. Heat oil in skillet, when hot add green onion and garlic and cook until fragrant. Add rice and stir unil the grains are coated in the oil mixture.

2. Add broth to rice by cupful until absorbed. Add wine. Simmer rice stirring each cup of broth until fully absorbed. Do not overheat.

3. When stock is fully absorbed add herbs, parmesan, pepper and salt. Simmer until parmesan has melted. Serve pronto.