Risotto al Rosmarino | Italian Rosemary Risotto Recipe

Sometimes the simplest foods are the yummiest, and this risotto recipe definitely exemplifies the idea! The ingredients and techniques used are about as basic as can be found in any risotto, but with the addition of one key ingredient: rosemary. This recipe is easy to make, but has an incredible flavor that you won’t find in the handful of popular risotto classics that most people stick to.

Risotto al Rosmarino | Italian Rosemary Risotto Recipe

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RISOTTO AL ROSMARINO RECIPE

Makes: 3 to 4 servings

Cook Time: 30 minutes

For this recipe, you will need:

• 8 cups (2 liters) vegetable broth

• 1 ⅓ cups (320 grams) carnaroli or arborio rice

• 3 tablespoons (45 grams) unsalted butter, divided

• ½ large white onion, diced

• Fresh rosemary to taste, finely chopped

• ¾ cup (175 ml) white wine

• 1.75 ounces (50 grams) Parmigiano-Reggiano cheese, grated

In a medium pot, warm the broth on the stovetop; it does not need to boil or simmer. The saltiness of the stock is what will season the risotto. Most store-bought broths are already plenty salty, but if using a homemade broth, be sure to salt it to taste.

Meanwhile, add the rice to a small skillet and toast over medium-high heat for 2 to 3 minutes, stirring or tossing frequently to avoid burning it. Remove from the heat.



In a large pan or shallow pot (a sauté pan works well), add 2 tablespoons (30 g) of the butter, the onion, and rosemary. Cook, stirring frequently, over medium heat until the onion is tender and slightly translucent, 2 to 3 minutes. Add the rice and stir everything together until the rice is completely coated in butter.

Pour in the wine, reduce the heat to medium-low, and bring to a simmer. Let simmer until the rice has absorbed almost all the liquid. Use a ladle to spoon in just enough of the warm broth to submerge the rice, then bring the risotto to a gentle simmer. Continue to simmer the rice, stirring occasionally and adding a little more broth as needed to maintain the liquid in the pan, until the rice is fully cooked; it usually takes 15 to 17 minutes for the rice to reach al dente but consult the recommended cook time on the package and trust your taste. When the rice is about 2 minutes away from reaching al dente, reduce the amount of added broth so that the risotto thickens slightly.

When the rice is cooked to your taste and the consistency of the risotto is creamy but not soupy, turn off the heat. Stir in the remaining 1 tablespoon (15 g) butter and the Parmigiano. Cover the pan and let the risotto rest for 2 to 3 minutes before serving.

Buon appetito!