PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 2 liters of chicken stock
  • 60 gr butter
  • 1 small onion, chopped
  • 500g of Carnaroli rice
  • 1 cup of white wine
  • Zest of 3 lemons
  • Julienne of 1 lemon
  • 1 cup grated Parmesan cheese
  • Salt

PREPARATION:

  1. In a pot, melt 30g of butter, sauté the chopped onion, then add the rice. 
  2. Mix well and add the white wine. Let evaporate Add the chicken stock a little at a time.
  3. Cook the rice. When the rice is al dente, add the lemon zest, remaining butter and Parmesan.
  4. To serve, garnish with lemon julienne.