Risotto al rosmarino

Today's lunch.

School in Italy appears to finish much earlier than it does in England, so the children come home for lunch... definitely more decadent than a couple of squished ham sandwiches in the school canteen. I cycled to pick up Caterina from school today and I got my first wave of home sickness. Seeing all the children running out beaming at the sight of their parents gave me a definite tug for home. Having said that, I haven't been picked up from school in a long time, perhaps it's just a sign of my reluctance to grow up!

The basic recipe for this one is the same as with the risotto con zucchine - I think the base of most risottos is the same in Italy, it's only really the flavours that get tweaked.

Serves 4

2 tbsp. of extra virgin olive oil
1 garlic clove, chopped
1/4 an onion, finely sliced
Pinch of salt
3 stalks of rosemary, leaves removed and stalks set aside (to leave in the simmering water to infuse)
240g risotto rice
A small sprinkling from a stock cube
Water, simmering with the rosemary stalks
A knob of butter
Salt, pepper and parmesan to taste

1. Add a pinch of salt to the rosemary and chop it really finely (the salt helps you to do this)
2. Put the chopped rosemary into a small pan with the butter and heat gently until the butter is melted. Set aside.
3. Add the olive oil to a large frying pan (on a low heat) with the garlic the onion.
4. Cook for 2-3 mins (until softened) then add the rice and cook for a further 2-3 mins, stirring regularly.
5. Keep stirring and add water little by little for about 20-30 minutes until the rice is soft and creamy. Add the sprinkling of stock along with your first addition of water (this is not always precise, the timing seems to vary)
6. Once the risotto is creamy and just slightly al dente, add the rosemary mixture and turn off the heat. Leave with the lid on for another minute or two.
7. Serve with parmesan, salt and/or pepper as desired...