1 1/2 cup of Arborio or Carnaroli rice
1/2 cup of parmigiano reggiano, grated
1/2 cup of pecorino Toscano, diced
5 tbsp of olive oil
2 shallots, chopped
1/2 cup of white wine
parsley and rosemary, chopped
salt and pepper
4 cups of vegetable stock (at least)
Put the vegetable stock in a pot to a boil.
Put the olive oil in a big skillet and worm it; add the shallot (if you can't find it, you can use 1/2 onion) and cook it for 3-4 minutes. When it becomes golden, add the rice and mix for a couple of minutes, then add the wine too, let it evaporate and start cooking the rice with the boiling vegetable stock. Start with a cup of it and then add some more every time the previous stock has been absorbed, always stirring to prevent sticking.
After 14-15 minutes (the total cooking time is 18-20 minutes) add the erbs and then the pecorino Toscano. When you remove the risotto from heat, add the parmigiano, mix and serve.