Only Showing There Boobs

Risotto with wholemeal rice, shallots and borage

Yesterday I went to the shop and found the organic borage, I had never seen up close, but I recognized her because lately I often find someone who speaks or the exhibition, which will is her first season, but I saw him as a "sign" and said to myself that I absolutely had to know that taste, I must say that unfortunately does not look like anything I've already eaten; is a subtle flavor, particularly, almost sweet, and a small negative is that wiping it teases you with its nearly invisible spines that cover it, but you survive, here's the recipe

Ingredients for 4 people: 300 gr

. Vialone Nano Veronese IGP rice wholemeal bio
160 gr. fresh organic borage
2 shallots bio
2 tablespoons extra virgin olive oil cold pressed bio
30 gr. grated Parmesan cheese bio
40 gr. butter bio
taste of black pepper to taste bio
of coarse sea salt to taste bio
water

Wash borage and keep only the leaves and inflorescences (stems are too tough), cut the leaves into strips and cut into pieces the inflorescence. In a saucepan bring water to boil with a little bit 'of salt. In a crock put oil, scallions, shallots to soften, then add the rice and toast for about five minutes until it becomes transparent, then add the boiling water, add the borage, season salt and pepper and simmer over low heat for about 20 minutes, if necessary, add more water during cooking. When cooked, remove from heat and add butter and Parmesan cheese, mix well and serve.