Ingredients:
- 4-5 fresh sprigs of rosemary
- A small onion, peeled and finely chopped
- 2 tablespoons olive oil
- 1 2/3 cup (320 g) short grained rice, for example Arborio or Carnaroli
- 1 quart (1 liter) simmering broth, either chicken or vegetable
- 2/3 cup (30 g) freshly grated Parmigiano
Preparation:
Wash the rosemary, pat it dry, and strip the needles from all but the best looking sprig. Finely chop the stripped needles.Heat the oil in a pot, and sauté the chopped union until the pieces are translucent. Add the rice and continue to cook, stirring, for another 4-5 minutes. Remove the pot from the heat and stir in the chopped rosemary needles.
Return the pot to the heat and stir in a first ladle of broth. Add more broth as the rice absorbs it, until the rice reaches the al dente stage. As this point add a last drop of broth, stir in the grated cheese, and cover the pot for 2 minutes.
Turn the risotto out onto a heated serving bowl, garnish it with the remaining sprig of rosemary, and serve at once.
