Risotto With Wine

Preparation:

Preparation: Put to dry in a saucepan with butter, oil, garlic and chopped onion, adding a few spoonfuls of water so that they do not fry. Add the grated carrot and peeled tomatoes. Add the rice and let it infuse, stirring constantly. Wet with the wine and let it evaporate. Bring the rice to cooking, adding 100 cl of hot broth a little at a time; 2 minutes before removing from the heat, add the chopped basil, parsley, parmesan and salt.