The name mint derives from the mythology and the Greek name Myntha, an unfortunate river nymph who lived in the hellish kingdom commanded by Hades, of which she was the concubine. Persephone, jealous of her husband, tried to kill the nymph by tearing her to pieces and Hades, in order not to let her die, turned her into a fragrant herb.
Ingredients:
- Rice (arborio, 350 gr)
- Shallot (1)
- Water (1 liter and a half)
- Cooking cream (200 gr.)
- Fresh mint (40/50 gr)
- Butter to taste (50 gr.)
- Salt to taste
- Black pepper to taste
- Lemon peel to taste (optional)
Preparation:
- Bring the water to a boil in a saucepan and salt.
- In a pan put the butter and finely chopped shallots.
- Add the rice and toast for a couple of minutes or until the rice turns golden.
- Add a ladle of water and the minced mint.
- Continue adding water a little at a time.
- Halfway through cooking (see the cooking time of the rice shown on the package) add the cream.
- Stir and continue until the rice is cooked by adding water as needed.
- Remove from heat.
- Add a sprinkling of pepper and grated lemon peel.
Bon Appétit!
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