Step 1: Put the rice in the oil with the onions.
Step 2: Moisten with the white wine then add the salt, the sugar and the rosemary.
Step 3: Cook while pouring gradually the hot vegetable broth and the turmeric.
Step 4: Lower the heat and add the butter, parmesan and lemon juice.
Step 5: If the risotto is too thick, add a little more broth.

The Chef’s special touch:
Grate a lot of parmesan on your risotto and don’t forget to remove the rosemary sprig as soon as the risotto is finished.