Lemon flavoured risotto is a light dish with an intense and decisive flavour. Serving it in parmigiano cheese bowls, makes it even more unique.
Ingredients for 4-5 servings
- 800 gr. rice (160 gr. per serving)
- 1/4 onion
- 200 ml dry white whine
- 1 litre vegetable broth
- 1 tablespoon butter
- 3 or 4 tablespoons grated parmigiano per serving
- Limmi lemon juice
- extra-virgin olive
Preparation
Prepare the broth and keep it warm.
Pour extra-virgin olive oil into a sauté pan, add the thinly sliced onion and cook on low heat till translucent. Add the rice and toast it for a couple of minutes. Next add the wine and let it evaporate. Add lemon juice to taste; the more you use the stronger its flavour will be in the final dish. Still on low heat, add the broth to the pan a little at a time, mixing once in a while to keep the rice from sticking. When the rice is nearly cooked, add a tablespoon of butter, mix it in and let the rice thicken.
Meanwhile, make the parmigiano cheese bowls.
Place 3-4 tablespoons of grated parmigiano cheese in a non-stick pan and shape into a disc.
Turn the heat on low and let the parmigiano melt until it is golden-brown and it separates from the pan.
Take the pan off the heat and let it cool down for one minute, then slowly slide the disc on an inverted bowl and let it cool. Place lemon-flavored rice inside each cheese bowl and serve.
