Risotto alla toma

Cut the Toma Bergamasca into small pieces and prepare a vegetable broth.
Ground the shallot and sautè it with two sprigs of rosemary: after 10 minutes add the rice to a bowl with a drop of white wine and cover with the broth.
Start to mix all the ingredients together until they are completely absorbed in the broth.
After a few minutes, add your small pieces of Toma Bergamasca and thicken the rice, by mixing it vigorously.
Take care when cooking the rice: you need to remove it from the heat when firm, season it with salt and pepper and serve it while it is still piping hot.

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