Rosemary risotto

Ingredients for 3 servings:

• 150 g rice (risotto rice)
• 1 shallot(s)
• 1 clove(s) garlic
• 750 ml vegetable stock, more if needed
• 3 tbsp rosemary, fresh, chopped
• Cheese, freshly grated, amount as desired
• 2 tbsp butter
• Salt
• pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Finely chop the shallot and garlic and sauté in the oil. Add the rice and cook until translucent. Add half of the rosemary. Deglaze with the stock and reduce. Gradually add the hot stock, stirring constantly. Cook the rice until soft and grainy. Meanwhile, melt the butter in a small saucepan. Add the remaining rosemary and fry until crisp and fragrant. Once the risotto has reached the desired consistency and tenderness, stir in the hard cheese. Season with salt and pepper and serve on warmed plates. Garnish with crunchy rosemary and a little rosemary butter.