A very fresh and summery dish, the Rosemary Risotto finds a pleasant place in a menu with grilled fish and caramelized vegetables. By adding grated lemon peel (untreated) to the risotto at the end of cooking, you will discover new sensations. Preparation: Heat two tablespoons of oil in a saucepan, toast the contents of the packet for about a minute, stirring continuously, adding 1/2 glass of white wine to taste and stir for a few seconds. Cover everything with 900 ml of hot water, do not salt and do not add other seasonings. During cooking, stir occasionally and, if necessary, add a little hot water until cooked (about 18 minutes). Once cooked and off the heat, if desired, stir in a knob of butter and a sprinkle of Parmigiano Reggiano. Cooking time and servings: 18-20 minutes; serves 3 people.