Let’s boil in abundant salted water: 2 small bundles of borage ( or of nettle ), 2 sprigs of sage, one celery, 1 small bundle of parley, 2 sprigs of rosemary, some sprigs of sweet marjoram, 3 leaves of laurel, a tuft of thyme, 3 berries of juniper, leaves of wild marjoram, one carrot, one onion.

About one hour later, filtrate the broth, put it again on fire and pour in it half kilo of rice and let it boil for about 10 minutes; then drain it in a large pan for about 5 – 10 minutes, adding 50 gr. of butter and gr. 40 of grated parmesan.

Serve it in a large plate, adding on it some extra virgin olive oil.

It is an extremely simple dish but you will be amazed by its intensity of flavour.