Lemon risotto | Andrea Leali | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 6 l water
• 200 g white onion
• 150 g squeezed lemon (keep the juice aside)
• 140 g celery
• 30 g fennel
• 40 g shallot
• 6 lemon leaves
• Salt to taste
• 1kg of squeezed lemons
• 1kg coarse salt
• Fresh lemon leaves to taste.
• 240 g carnaroli rice
• 60 g lemon pulp
• 50 g butter
• 25 g Casaliva variety extra-virgin olive oil
• 30 g of Parmigiano 24 months
• 20 g of lemon juice
• 20 g white wine
• 2 g timut pepper