1 medium onion
1/2 cup of butter
2 cups of brown Arborio rice
3/4 cup + 1 tablespoon of white wine
1 liter of vegetable broth
Zest from 3 Sicilian lemons, finely chopped without the white pith Rind from 1 Sicilian lemon, finely grated
Juice from 3 Sicilian lemons
3 tablespoons of mascarpone cheese
Salt and black pepper to taste
Rasped Parmesan cheese, to taste
To decorate
Grated rind from 1 Sicilian lemon
1 medium onion
1/2 cup of butter
2 cups of brown Arborio rice
3/4 cup + 1 tablespoon of white wine
1 liter of vegetable broth
Zest from 3 Sicilian lemons, finely chopped without the white pith Rind from 1 Sicilian lemon, finely grated
Juice from 3 Sicilian lemons
3 tablespoons of mascarpone cheese
Salt and black pepper to taste
Rasped Parmesan cheese, to taste
To decorate
Grated rind from 1 Sicilian lemon
1
Sauté the onion in butter and add the rice
Add the white wine and let it evaporate
Add the vegetable broth gradually and cook over low heat, stirring occasionally
Check the seasoning and adjust if necessary
2
Just before the rice reaches the risotto point, add the lemon zest, grated rind, and juice
Season with black pepper and continue stirring
When the rice is creamy and at the risotto point, add the mascarpone and mix well
Add rasped Parmesan cheese, garnish with grated lemon rind, and serve immediately.
