Recipe book: Risotto with Balsamo degli Angeli

In a saucepan, brown with 50 gr. of butter, half an onion, a bay leaf and a pinch of rosemary. Add 300 gr. of Carnaroli rice and brown it for a minute, then top it up with a glass of broth and when it boils, pour in about half a liter of Cabernet allowing it to evaporate. After 15 minutes add grated Grana Padano, another 50 gr. of butter, mix and leave to cook for a few minutes.
Just before removing, add a small glass of Balsamo degli Angeli Riserva 30.