Ingredients

Adjust Servings:

	250 g Carnaroli rice
	1 (zest and juice) organic lemon
	1/2 golden onion
	10/12 leaves sage
	1/2 glass sparklin wine
	50 g grated parmigiano
	1 full spoon butter
	pepper
	1 l vegetable stock

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Lemon Risotto

Name: Lemon Risotto
Yield: 2 Servings
Ingredients: : 250 g; : 1 (zest and juice); : 1/2; : 10/12 leaves; : 1/2 glass; : 50 g; : 1 full spoon; : 1 l

Features:

Cuisine:

Italian

I am in love with this risotto!

Serves 2
Medium

Ingredients

250 g
1 (zest and juice)
1/2
10/12 leaves
1/2 glass
50 g
1 full spoon
1 l

Directions

… fo me, it was immediately love!

Sage and lemon are a perfect combination …

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Steps

Done

In a casserole saute chopped onion and some sage leaves in the butter.
When the onion is sightly golden, add rice so we will toast it for a few minutes with a teaspoon of your grated lemon zest.
Only when the rice is well toasted you can blend with prosecco.
Add the boiling broth a ladle at a time.
Halfway through cooking , add lemon juice. Then, as the broth is absorbed, add more.
Continue like this until the rice is cooked.
Meanwhile, fry some sage leaves in oil at 180 degrees... they will be our delicious garnish (leave them on absorbent paper). If you don't like to fry you can garnish with fresh sage leaves.
Almost at the end of cooking, add more grated lemon zest and whisk your risotto with grated parmigiano for a couple of minutes.
Serve hot and garnish with grated lemon zest, 3 or 4 fried sage leaves and a sprinkle of pepper.