Rosemary risotto, ingredients for 4 people

400 g. of carnaroli rice
rosemary, fresh, with rosemary flowers
1 shallot
1 fresh soft cheese such as goat's cheese
vegetable stock
1 glass of white wine
extra virgin olive oil
grated Parmigiano Reggiano to taste
unrefined sea salt

Preparation

Wash the rosemary, remove the woody stem (keeping just one sprig for decoration) and chop the leaves finely, leaving the flowers whole. In a large saucepan, soften the finely sliced shallot in the oil. Add the rice and toast it until it becomes translucent, deglaze with the wine, stir in the chopped rosemary and the small flowers, then cover everything with plenty of hot vegetable stock. Stir from time to time. Season with salt and add a little stock at a time as needed. Remove from the heat when the rice is al dente. At this point add the goat's cheese and mix well to create a uniform, creamy consistency. Serve the rosemary risotto garnished with a flowering sprig. Grated Parmigiano Reggiano to taste.