Easy
For 4 people
LEMON RISOTTO
- 350/400 gr vialone nano or carnaroli rice
- 1/2 onion
- 3 tablespoons of extra virgin olive oil
- 1 organic lemon
- grated rind of half lemon (lemon zest)
- 2 tablespoons of Parmigiano Reggiano
- 1 liter of vegetable broth
- 1/2 glass of white wine
- chives
- 1 knob of butter
- Salt
PREPARATION
- Pour the extra virgin olive oil in a saucepan and brown for a few minutes the peeled onion
- Add the rice and toast
- Deglaze the rice with half a glass of white wine and allow to evaporate
- Add the juice of one lemon
- Bring the broth to a boil and pour in the rice, gradually
- Season with salt
- Cook
- Turn off the heat and add 1 tablespoon of butter, Parmesan cheese, and grated rind (lemon zest)
- Garnish with chives
- Let stand two minutes
- Serve
- It is possible to add shrimp or mint