Recipe: Lemon risotto with capers Le Sirenuse Positano

Name: Recipe: Lemon risotto with capers Le Sirenuse Positano
Ingredients: 320g (11 oz) Carnaroli risotto rice; 2 litres (8 cups) homemade vegetable stock; The chopped pulp of one large sfusato amalfitano lemon, plus 20-30 short strips of its zest; 20-30 salted capers, left to soak in changes of water, then squeezed dry; The leaves from a bunch of verbena, most dried in a very low oven then powdered, a few kept aside to garnish the dish; 50g (1.8 oz) grated parmesan; Olive oil as needed

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Experience a fragrant, summery risotto with Amalfi Coast lemons and Pantellerian capers from Le Sirenuse's executive chef. Perfect for seafood lovers and risotto enthusiasts alike.

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Ingredients

320g (11 oz) Carnaroli risotto rice
2 litres (8 cups) homemade vegetable stock
The chopped pulp of one large sfusato amalfitano lemon, plus 20-30 short strips of its zest
20-30 salted capers, left to soak in changes of water, then squeezed dry
The leaves from a bunch of verbena, most dried in a very low oven then powdered, a few kept aside to garnish the dish
50g (1.8 oz) grated parmesan
Olive oil as needed