The rosemary risotto is a simple and economical first course to prepare, as it requires ingredients that are usually always available in the pantry. It’s very fragrant and has a delicate taste, but if you want to make it a little more special, add some cheese at the end of cooking: for a bold flavor, use goat cheese.
Not to be missed
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 oz rice (Carnaroli or Vialone nano)
- 1 3/4 cups vegetable broth
- 2 tbsps extra virgin olive oil
- 1/2 onion
- 2 sprigs rosemary
- to taste salt
- 1/4 cup white wine
Tools
- 1 Chopping Board
- 1 Knife
- 1 High-sided Casserole
- 1 Wooden Spoon
Steps
In the preparation of risotto, the sautéing and toasting steps are essential: peel and finely chop the onion, and also finely chop the rosemary (after washing, drying, and removing the needles). Pour the oil into a high-sided casserole, add the aromatic mixture and let the onion soften over low heat. Then add the rice, mix well with a wooden spoon and let it toast for a few minutes. Raise the heat and deglaze with white wine. When the wine has evaporated, add the broth a little at a time (I dissolved my homemade vegetable stock cube in hot water) as it dries up and continue until the rice is cooked. Salt. Off the heat, stir in goat cheese cut into pieces if you decide to use it. Serve immediately.
Notes
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