Creamy Rosemary Risotto

Mar 31, 2020

INGREDIENTS

300 g of Baldo Riserva rice
2 sprigs of rosemary (they have flowered during this period, we use the flowers for plating)
1 glass of dry white wine
50 g grated parmesan cheese
cream cheese (such as stracchino/certosa)
1 shallot
butter
salt
vegetable broth

Prepare a good vegetable broth and keep it warm.
Wash the rosemary, remove the needles and chop them. If it has any small flowers, keep them aside for plating.
In a saucepan, melt a knob of butter and sauté a thinly sliced shallot.
Add the Baldo rice and toast it.
Blend with a glass of dry white wine.
Add the rosemary and the broth with a ladle as it dries, cooking the rice, stirring occasionally.
Season with salt by tasting.
Turn off the heat, add the parmesan and mix.
Stir in the cold butter and cream cheese.
Plate by pouring the risotto into the center of the plate and tapping the plate with one hand to flatten it.
Garnish with rosemary flowers or rosemary sprigs and serve.