First chop the shallot and let it dry in a saucepan with half the butter.
Add the rice and toast it, then add the marsala.

Once the wine has evaporated, start cooking by adding the hot stock a ladle at a time, stirring often.
A few minutes before it is ready, add rosemary, goat cheese and honey.

When cooked, stir in the rest of the butter and a little Parmesan, then serve the honey and rosemary risotto garnished with fresh rosemary.

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