ROSEMARY AND LEMON RISOTTO
INGREDIENTS (SERVES 3-4)
320g Carnaroli rice
2 sprigs of fresh rosemary
40g butter
1 organic (untreated) lemon
80g grated Parmesan cheese
Dry white wine (to taste)
1/2 onion
1 carrot
1 celery stalk
Salt and pepper to taste
Extra virgin olive oil (EVO) as needed
PREPARATION
For the Broth: Dry-sear the celery, carrot, and onion in a pot (without oil) until toasted. Add cold water, bring to a boil, and simmer for at least 2 hours.
For the Risotto: Toast the rice in a pan with a drizzle of olive oil. Season with a pinch of salt and deglaze with the white wine.Cook the rice for about 18 minutes, adding the hot broth one ladle at a time as it is absorbed. Remove from heat and let it rest for 5 minutes. Mantecatura: Stir in the butter, Parmesan cheese, lemon zest, and finely chopped rosemary. Adjust salt and pepper to taste and serve.
