When risotto is sweet: from starter to dessert, Marco Visciola's stellar idea | Chef Recipes | Repor

Ingredients

• 500 g carnaroli rice
• 1 l milk
• 1 lemon
• 100 g sugar
• 100 g vanilla yogurt
• 5 g Genovese spices
• 5 g gelatin powder
• 350 g prescinseua cheese
• 250 g of semi-whipped cream
• 30 g powdered sugar
• 3 g chopped marjoram leaves
• 1l milk
• 500 g cream
• 150 g sugar
• 70 g of glucose powder
• 2 g neutral
• 500g water
• The zest of one lemon
• 60 g basil leaves
• 15 g lemon juice