Serves 4 to 6
1 Shallot, minced
½ tsp Dried rosemary
2 cups Arborio rice
½ cup Dry white wine
2 Tbsp Butter
5. Add the rice, cook stirring 1-2 minutes, until all the rice is coated in oil and begin to become translucent.
6. Add the white wine. Cook stirring until the wine is absorbed into the rice.
8. When the liquid is mostly absorbed add one more ladle of stock (don’t forget those dried mushrooms), and continue stirring. Repeat. Taste the risotto, the grains should be slightly firm (al dente), not mushy, but if it’s too firm add another ladle.