Ingredients to make Lemon Risotto:
- 250 grams of round rice
- 1 unit of fresh chives
- 1 clove garlic
- ½ liter of hot water
- 1 unit of lemon squeezed
- 1 unit of Lemon (only the zest of the peel)
- 4 tablespoons of olive oil
- 4 tablespoons of Parmesan cheese
- 1 pinch of Saffron
- 1 branch of parsley
- 1 pinch of salt
How to make Lemon Risotto:
- Sauté the spring onion and garlic cut into brunoises (small squares) in a pan with 2 tablespoons of olive oil.
- When the spring onion begins to be transparent, add the rice and sauté in the oil with the spring onion for about 20 seconds.
- Then add the lemon juice and hot water.
- Add the saffron or food coloring and cook until the rice is done.
- Five minutes before removing it from the heat, add the lemon zest and a pinch of salt.
- When the rice is ready and off the heat, add the chopped parsley, the Parmesan cheese and the 2 tablespoons of oil.
- We remove so that we have a sweet rice but without breaking excessively. Serve immediately so it doesn’t stay cold. You can accompany the lemon risotto with the fish that you like the most
