Il rosemary risotto This is an Italian first course with an intense aroma and aromatic character, perfect for those who love bold yet balanced flavors. In this recipe, the Mediterranean herb—rosemary—takes center stage, infusing the rice with bold flavors without overpowering the delicate creaminess typical of risotto.
The base of this dish is the Carnaroli or Arborio rice, a variety which, thanks to its high starch content, guarantees that creamy and enveloping result that we define to the waveDuring cooking, the grain gradually releases starch into the broth, creating a silky, velvety texture.
To obtain a fragrant and balanced rosemary risotto it is important to start from a lightly fried onion Finely chopped. Sauté the onion, along with chopped fresh rosemary, in extra virgin olive oil, without browning it too much. This releases deep aromas without becoming overpowering.
Once the aromatic base is ready, the rice is toasted for a few minutes. Toasting the rice before adding the broth is a crucial technique. It seals the grains and develops a fuller flavor. This also maintains the rice's ability to gradually absorb the hot broth.
Many versions of rosemary risotto also include a shaded with dry white wineThis step introduces a fresh, slightly acidic note that balances the richness of the cream and the intense aroma of the aromatic herb. Although it's an optional ingredient, the wine deglaze gives the risotto a depth of flavor that elevates the dish.
The vegetable broth should be added little at a timeStir frequently and allow the rice to gradually absorb the liquid without losing consistency. About two minutes before the end of cooking, it's important to add salt to taste. If desired, add a sprinkle of freshly ground black pepper for an extra touch of flavor.
La final creaming It is a key moment: once the desired cooking is reached, the heat is turned off and the mixture is incorporated Grated Parmigiano Reggiano along with a knob of cold butter. This action envelops the risotto in its characteristic creaminess, making the dish soft and glossy.
The result is a dish simple in structure yet rich in character, where rosemary imparts a bold aromatic note that pairs perfectly with the delicate, rounded texture of the creamy sauce. Risotto prepared this way is ideal for an elegant lunch or a convivial dinner. It's perfect when you want to surprise with an original dish while still remaining true to Italian tradition.
This risotto can be personalized by adding, if desired, grated lemon zest at the end for a fresh, citrusy note. Or you can add a few crumbled walnut kernels for a contrasting texture.
Pairing suggestions
🍷Wine: a fresh Pinot Bianco from Friuli, with a light acidity that balances well the creaminess of the risotto and the aromas of the rosemary.
🍺 Beer: An aromatic Belgian blanche with citrus notes and light spices enhances the herbaceous scent of the dish and cleanses the palate after every forkful.
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Portions:
4
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difficulty:
Media
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Preparation:
15 minutes
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Cooking time:
30 minutes
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Total:
45 minutes
Ingredients
- 320 g Carnaroli rice
- 1,2 l vegetable broth
- 1 white onion (small, finely chopped)
- 2 twig(s) rosemary (fresh, only finely chopped needles)
- 70 ml dry white wine (optional but recommended)
- 60 g Parmesan cheese (grated)
- 30 g butter (optional for stirring)
- 4 spoon(s) extra virgin olive oil
- qb salt
- qb black pepper (ground)
Preparation
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1
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Heat the broth Bring the vegetable broth to a boil and keep warm. |
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2
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Flavor Wash and remove the needles from the rosemary sprigs, chop them together with the onion. |
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3
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Fry Heat the oil in a saucepan and sauté the onion and rosemary until golden brown. |
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4
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Toast the rice Add the rice and toast it for a couple of minutes, stirring with a wooden spoon. |
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5
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Blend with wine (optional) Pour in the white wine and let the alcohol evaporate. |
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6
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Cook with broth Add the hot broth a ladle at a time, waiting for it to be absorbed before adding more. |
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7
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Taste and adjust When the rice is almost al dente, season with salt and pepper. |
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8
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Turn off the fire Remove the pan from the heat when the rice has reached the desired consistency. |
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9
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Cream Add the Parmigiano Reggiano and cold butter; stir vigorously to make the risotto creamy. |
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10
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Serve hot Divide among the plates and, if you like, garnish with a sprig of rosemary. |
