Orange & Rosemary Italian Risotto

–        prepare the vegetable stock in a separate pan;

–        when the vegetable stock is ready, maintain its temperature high by keeping the pan on the stove on a low fire;

–        prepare the flavoured butter by melting it into a small saucepan together with the grated orange zest;

–        stir well to amalgamate the zest with the butter, then remove the saucepan from the stove and keep it aside;

–        chop the onion and the rosemary finely, and put them into a large saucepan together with a pinch of salt and 2 tablespoons extra virgin olive oil;

–        put the saucepan on the stove on medium heat;

–        as soon as the oil starts frying, low the heat to the minimum, cover the saucepan with a lid and cook till onion soften in its own liquid;

–        when the onion is cooked, add the rice and mix well for a few seconds till it toasts lightly;

–        scoop up and pour the broth from its pot with a ladle till you cover the rice;

–        stir well and keep on watching the rice closely: as soon as most of the evaporates, pour in some more hot vegetable stock;

–        repeat the above step till the rice cooks (it should take around 15-20 minutes). Do not add too much stock at one go whenever you top up the risotto, because when the rice finally cooks there must not be too much liquid in the pan;

–        when the rice is cooked, remove the pan form the stove and add the flavoured butter;

–        mix well till the butter melts completely;

–        allow the rice to rest into the pan for some minutes before serving it, topped by some grated Parmesan cheese