Rosemary Risotto

Here is my recipe for a summer rosemary risotto, simple but with an intense taste.

Ingredients x4 people:

• Carnaroli rice 340g
• Fresh rosemary 2 sprigs
• Vegetable broth 1L
• White wine 40mL
• Shallot 1
• Grated Grana Padano cheese 60g
• Butter 60g
• Oil evo 15ml
• Salt and pepper qb

Procedure:

In a large pot we boil 1L of vegetable stock. Wash the rosemary, dry it and finely chop the leaves with a sharp knife or in a blender.

Let's add the shallot and cut it into cubes, in the meantime, in a saucepan with a handle, put 15mL of evo oil and half of the butter and cook over medium heat. When the butter is melted add the shallot and let it brown, turning with a wooden spoon.

At this point add the rice and rosemary and let it toast for a couple of minutes taking care to turn continuously. Add half a glass of white wine that will have to fade completely and lose the alcoholic part.

Once the wine has evaporated, add the boiling broth, one ladle at a time for the whole time of cooking 17-19 minutes, continuing to cover the rice as the broth absorbs and turning so as not to stick to the casserole.

Next to cooking, turn off the heat, add a handful of grated Grana Padano cheese and season with salt and pepper. Stir in the remaining butter and plate.

Tip:

• To give a citrusy note and a fresher and more fragrant touch to the risotto, we can grate some lemon zeste at the end of cooking.