In a medium sauce pot heat the oil over medium heat. Add the onions and garlic and cook until the onions are translucent, about 2 minutes.
Add the rice and stir until rice is shiny and glassy-looking about 2 minutes.
Add the wine and cook until it has all been absorbed, stirring often, about 4 minutes.
Add the butter and broth and bring to a boil.
Add the rosemary and stir well lifting anything stuck to the bottom of the pan. Cover and turn the heat to as low as possible and cook for 20 minutes. Do not lift the lid, but turn off the heat after 20 minutes and allow to sit, covered, on the warm burner for 10 minutes.
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