Ingredients Serves 4
- 400 gr rice
- 1 shallot
- 4 tablespoons of Limmi lemon juice
- 1 parsley tuft
- Basil to taste
- 4 nuts
- dry white wine
- clear broth
- extra virgin olive oil
- salt & pepper to taste
Preparation
Sauté over medium heat the chopped shallot in 2 tablespoons of oil. Pour the rice and stir for 3 minutes; add a glass of dry white wine then salt and pepper. Sprinkle 1 tablespoon of LIMMI lemon juice and mix well. Cook adding broth little by little. Meanwhile, arrange an aromatic sauce blending 3 tablespoons of LIMMI lemon juice, chopped nuts, minced parsley and basil. After 18 minutes remove your risotto from the heat and dress it with the lemon scented sauce.