| | Directions | | In a saucepan over medium heat, bring the chicken broth to a simmer. Heat the oil in a 2-quart saut pan over medium-low heat. Add 1 teaspoon of the rosemary and the garlic. Cook for 1 minute. Add the vegetables and cook for 2 minutes more. Stir in the rice and cook for 2 minutes. Raise the heat to medium, then add the wine and stir until all the liquid is absorbed. Add 1/2 cup of the simmering broth, and stir constantly until all the broth is absorbed. Continue the process, adding 1/2 cup of broth at a time. Before adding the last 1/2 cup of broth, add the remaining 1/2 teaspoon of rosemary. The entire cooking time should be 25 to 30 minutes. The rice should be tender, but al dente, not mushy. Serve immediately with freshly grated Parmesan cheese. Serves 4. |
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| Ingredients | | - |  | 4 cups chicken broth |
| - | | 2 tablespoons olive oil |
| - | | 1 1/2 teaspoons chopped rosemary |
| - | | 2 cloves garlic, chopped |
| - | | 1 stalk celery, chopped |
| - | | 1 onion, chopped (small) |
| - | | 1 carrot, chopped (small) |
| - | | 1 1/2 cups Arborio rice |
| - | | 1/2 cup Arbor Hill Noiret Red Wine |
| - | | freshly grated parmesan cheese |
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