Cooks in: 1h
Levels: Medium
Serves: 8
List of Ingredients
- 1 1/2 qts. vegetable broth
- 1 lb. Vialone Nano rice
- 1 lb. borage
- 6.5 oz. aged goat cheese
- Garlic
- 1 shallot
- Prosecco
- Extravirgin olive oil
- Salt
Method
1
Clean the borage and cut it into small pieces. Place it in a deep saucepan with 1/3 cup of oil, 1 slightly crushed clove of garlic with the skin on, and a pinch of salt. Cover and cook for 7-8 minutes.
2
Chop the shallot and sauté it in a saucepan with 3 tablespoons of olive oil. When it starts to brown, add in the rice to brown as well. Then add 1 cup of Prosecco and let it evaporate. Add in a generous ladle of broth, then continue cooking, gradually ladling in more broth for about 16 minutes.
3
At the end, pour in a final 1/2 cup of Prosecco and mix in the borage. Turn off the heat and incorporate the goat cheese.