Risotto with Rosemary

Risotto al Rosmarino

Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

This is a simple risotto with the fresh, fragrant aroma of rosemary.


  • ½ small yellow onion
  • 3 tablespoons butter
  • 3 to 4 sprigs fresh rosemary
  • 1 large beef bouillon cube
  • cups rice for risotto (Arborio, Carnaroli, or Vialone Nano)
  • Salt
  • cup freshly grated Parmigiano-Reggiano


  1. Put a pot with about 2 quarts water over high heat and bring to a boil. Lower the heat to maintain a very gentle simmer.
  2. Peel and finely chop the onion. Put it in a heavy-bottomed braising pan with 2 tablespoons of the butter. Place over medium-high heat and sauté until it turns a rich golden color, about 5 minutes.
  3. While the onion is sautéing, finely chop enough of the rosemary leaves to measure 3 teaspoons. When the onion is ready, add 1 teaspoon of the rosemary and the bouillon cube to the onion and stir until the cube is completely dissolved, about 1 minute.
  4. Add the rice and stir until it is well coated. Add about 1 cup of the hot water and continue stirring. Add only enough water to produce the consistency of a rather thick soup and wait until all the liquid is absorbed before adding more. Season with salt and continue until the rice is al dente, 20 to 25 minutes. Add the remaining 2 teaspoons rosemary and 1 tablespoon butter and stir well.
  5. Remove from the heat and stir in the Parmigiano. Serve at once.