Dear Lemon Lovers, today we present our lemon-scented risotto.
Ingredients:
Serves 3
• 320 g Vialone Nano Rice (or Carnaroli)
• 1 white onion
• 1 large organic lemon , juice and zest
• 4 tablespoon of oil
First, blend the onion with a hand blender until smooth and place it in a large pan with 3 tablespoons of oil. Heat for 1 minute.
Add the rice and toast for 1 minute over high heat. Then add the filtered lemon juice and let it evaporate over high heat. Once the lemon juice is fully absorbed, add 2–3 ladles of boiling water and begin cooking the risotto.
Add 1 ladle of water only when the rice starts to dry. The risotto is ready when cooked al dente; it should be creamy, not dry. At the end of cooking, add the Parmesan, the last tablespoon of oil, stir off the heat, and adjust salt.
If needed, add another tablespoon of boiling water.
Garnish the dish with grated lemon zest and dried lemon leaves.
