While not loving the slow preparation, i risotto they succeed quite well and allow me to combine often different flavors, as well as to experiment with new and unusual ones. With lemon risotto I don’t go too far from the seed. It is a simple first course to prepare, without any hidden difficulties. As with all risottos, it requires attention: never put all the broth at once, never abandon it to itself and above all pay attention to the ingredients. To make a good risotto you need good rice and here with me, in the middle of the rice triangle, that is not lacking. Then the lemons must be organic, so as to be able to use the zest in complete safety. Finally, for the final creaming, choose butter, creamy cheese such as robiola or Philadelphia and parmesan.

Preparation

1

Melt the butter in a pot, preferably terracotta. Then add the grated lemon zest and the finely chopped onion. I recommend, the small pieces must be smaller than the grain of rice.

2

The second key step is to toast the rice, stirring often.

3

Then add the lemon juice.

4

Add the vegetable broth until the rice is flush with it, bring to a boil and reduce the heat. The rice will just have to simmer gently.

5

As the broth is absorbed, add more and cook the rice. The cooking time changes depending on the variety used. After 15 minutes, taste and season with salt. Also check if it is necessary to continue or to allow the remaining broth to be absorbed over high heat. Stir in the desired cheese and two tablespoons of grated parmesan.

Variants

Like lemon risotto it is possible to prepare many other variations of risotto. Staying in the citrus field, try it with grapefruit or orange. Do not be shy, also dare new tastes and new combinations: the strawberry risotto will win you over, but the Milanese one will give you confidence!