This recipe has been translated into English and slightly modified from a recipe created by the Ente Nazionale Risi, which can be found here (in Italian) on their website. The Ente Nazionale Risi (National Rice Entity) is an organization that supports rice producers in Italy. Tenuta San Carlo is a member of Ente Nazionale Risi. When you make this recipe, we encourage you to visit the link to the original recipe, which is accompanied by some useful photos of the preparation process.
We could eat risotto every day of the year. When the weather warms up, we love this light lemon rosemary risotto, which fills the kitchen with the aroma of fresh herbs and citrus. For extra flavor, we add Scamorza and Francescano buffalo-milk cheeses from our friends down the road at Caseificio Inno al Sole. If you live in Europe, you can buy these cheeses and our Carnaroli rice to arrive at your front door through Maremma a Domicilio!
Ingredients (for 4 people)
1.6 l Vegetable Stock
1 Onion, diced
130 g Butter
50 g Francescano cheese – La Maremmana (grated)
150 g Buffalo-Milk Scamorza cheese – La Maremmana (cubed)
2 sprigs of Rosemary (1 left whole + 1 tablespoon of chopped leaves)
Zest of 1 Lemon
Preparing the “soffritto” is the first step when making risotto. To do so, add half of the butter to a large pan over medium heat on the stovetop. Add the chopped onion and a sprig of rosemary. Cook until the onion becomes translucent. Meanwhile, bring your vegetable stock to a gentle boil.
Remove the sprig of rosemary, then add the rice to toast for a few minutes. Stir the rice constantly as it cooks until the edges become translucent.
At this point, slowly begin adding spoonfuls of the warm vegetable stock. Continue adding the stock as it is absorbed into the rice, about 18 to 20 minutes.
La mantecatura e l’impiattamento
Once the rice has cooked to an al dente consistency, turn off the flame and add the chopped rosemary and lemon zest. Then add the remaining butter and both of the cheeses. Mix it together and then let it sit for a few minutes before serving.