Lemon Risotto Recipe

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:

1. Sauté the spring onion and garlic cut into brunoises (small squares) in a pan with 2 tablespoons of olive oil.
2. When the spring onion begins to be transparent, add the rice and sauté in the oil with the spring onion for about 20 seconds.
3. Then add the lemon juice and hot water.
4. Add the saffron or food coloring and cook until the rice is done.
5. Five minutes before removing it from the heat, add the lemon zest and a pinch of salt.
6. When the rice is ready and off the heat, add the chopped parsley, the Parmesan cheese and the 2 tablespoons of oil.
7. 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