Risotto con Rosmarino e patate
A creamy risotto made with diced potatoes, white wine and earthy rosemary. While in Italy, I visited Canossa school in the Brescia area where the culinary students served me a wonderful lunch. One of the courses was this dish which I enjoyed very much, it was an experience I will never forget.
Risotto with Rosemary and Potatoes
1 3/4 cup arborio rice or carnaroli rice
3 tablespoons butter
1 potato, diced
1/4 of a onion, diced
1/2 cup white wine
4 cups vegetable broth, warmed
3/4 cup parmigiano cheese, grated
2 teaspoons rosemary, chopped
1 tablespoon parsley, chopped
drizzle of olive oil
In a large pan heat half of the butter and saute potatoes and onions for a few minutes. Add rice and toast for 2 minutes, slowly add broth one ladle at a time. Always stirring, this process will take about 20 minutes. Add the remaining butter, cheese, rosemary and parsley. Drizzle with olive oil and serve.