Rosemary risotto

A simple, cheap, and savoury dish offering all the fresh and typical Mediterranean flavours. Here’s how to make rosemary risotto.

Ingredients for 4 people

400 g of carnaroli rice

fresh rosemary and rosemary flowers

1 onion

1 fresh creamy cheese

vegetable broth

1 glass of white wine

Extra virgin olive oil

grated Parmesan cheese

whole marine salt





Wash the rosemary, eliminate the trunk (keep only one small branch to garnish the plate), and mince the leaves.

In a large pot heat the oil and the chopped onion. Add the rice and toast it. Simmer with white wine until reduced, add the minced rosemary and the flowers. Add hot vegetable broth. Mix regularly and add some broth when necessary. Season with salt. Don’t overcook the rice, keep it “al dente”. At the end of cooking add the cheese and stir to obtain a creamy risotto. Serve the rosemary risotto with grated Parmesan cheese and a small rosemary branch on it.


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