Rosemary belongs to the Labiatae family: it grows as a bush with thick woody branches and needle-shaped leaves with delicate flowers, much loved by bees. Its name comes from the Latin “ros” dew and “marinus” marine, or dew of the sea because it grows spontaneously near the sea.
The properties of rosemary are countless and can be summarized as follows: antiseptic, balsamic, aromatic, antispasmodic, digestive, cicatrizznti, diuretic and tonic.
Regulates menstrual cycle, heartbeat, calms cough and asthma. Soothes muscle aches, rheumatism and stiff neck.
Strengthens the memory, the organism in general, stimulates the scalp, is effective against wrinkles, as well as ingredient for beauty masks, toothpaste. It is also used by phytocosmetics to remove excess sebum and stimulate the scalp.
In the kitchen we propose a rosemary risotto
350 g Carnaroli rice
1 teaspoon of saffron
50 g of rosemary
1 l vegetable stock
50 gr butter
1 onion
50 g of Parigiano Reggiano
extra virgin olive oil
1 bottle of white wine
salt pepper
Soak the pistils overnight (cover them with water and leave overnight). Proceed to finely chop the rosemary, add it to the parmesan cheese. Peel and finely chop the onion. In a frying pan add 20 gr butter, a drizzle of oil and let it stew for 10 minutes. Add the stock, the onion should be soft. Once the onion is stewed, add the rice and toast it so that the grains will seal and keep cooking. Deglaze with white wine. Cook the rice for about 20 minutes. Stir in the remaining butter, the Parmesan cheese and the finely chopped rosemary. Add the saffron. Let it rest for a couple of minutes and then serve hot. Enjoy!
