Rosemary Blossom Risotto, Risotto ai Fiori di Rosmarino

Risotto with Rosemary Blossoms

Risotto with Rosemary Blossoms

Rosemary is an extremely common Mediterranean shrub, and very popular in Italian gardens, because in addition to providing the needles that scent the air (and many Italian dishes), it flowers repeatedly during the warmer months. The blossoms are pretty blue, and quite tasty. They also nicely complement Gorgonzola cheese in this risotto.

  • 1 1/2 cups (about 2/3 pound, or 300 g) short grained rice along the lines of Arborio or Carnaroli
  • A medium onion, peeled and finely chopped
  • A handful of rosemary blossoms, rinsed and patted dry
  • A half cup of dry white wine, warmed (30 seconds in a microwave will work)
  • A scant 2 ounces (50 g, a bit less than a half cup) Gorgonzola
  • 1 1/2 quarts (1.5 l) simmering vegetable broth (unsalted or low-salt canned will work well too)
  • 3 tablespoons extravirgin olive oil
  • Salt and pepper to taste
  • 1/4 cup freshly grated Parmigiano or Grana Padana cheese

Heat the oil in a broad moderately deep pot, and sauté the onion until becomes translucent and begins to color. Don’t let it brown. Add the rice and the rosemary blossoms and continue to cook, stirring, for about 3 minutes.

Sauteing Risotto with rosemary blossoms

Sauteing Risotto with rosemary blossoms

Add the wine and stir until it has evaporated. Then add broth, a ladle at a time, stirring occasionally. After the second ladle check seasoning and continue to add more, stirring gently, until the rice reaches the proper al dente consistency.

Stir the cheeses into the risotto, cover, and let sit for a minute. Serve at once.

A wine? White, and I might be tempted by a Sauvignon Blanc from Friuli’s Colli Orientali.

Yield: 4 servings rosemary blossom risotto.

How to make Risotto: Illustrated Instructions

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Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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