Rosemary Risotto



2 cups beef broth
1 cup arborio rice
Fresh rosemary sprigs, 4 sprigs, and 1 TBSP of chopped rosemary
2 TBSP olive oil
1 shallot, diced
3 cloves garlic, minced
1 cup water
Salt and pepper, to taste
2 TBSP butter
¼ cup parmesan cheese, reserve 1 TSP for garnish
Using CookCraft’s 3qt sauce pan, heat to medium heat and add beef broth until simmering. Then set aside in another pan or glass measuring cup.  In the 3qt Sauce pan, add olive oil over medium heat add rosemary sprigs. Cook 2 minutes and remove from pan and set aside. Add garlic and shallots, cook for another 2 minutes. Add Arborio rice and chopped rosemary constantly stir for 2 more minutes. Add ½ cup of the beef broth until dissolved. Turn heat down to low and add 1/2 cup of broth every 5 minutes. Constantly stir every 2-3 minutes to avoid burning the rice. Rice should be done in 20-25 minutes. Add butter, parmesan cheese and salt & pepper, stir and turn off heat.  Garnish with parmesan cheese.
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