Lemon Risotto


  1. Pour the extra virgin olive oil in a saucepan and brown for a few minutes the peeled onion
  2. Add the rice and toast
  3. Deglaze the rice with half a glass of white wine and allow to evaporate
  4. Add the juice of one lemon
  5. Bring the broth to a boil and pour in the rice, gradually
  6. Season with salt
  7. Cook
  8. Turn off the heat and add 1 tablespoon of butter, Parmesan cheese, and grated rind (lemon zest)
  9. Garnish with chives
  10. Let stand two minutes
  11. Serve
  • It is possible to add shrimp or mint


  • 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