Lemon-Scented Risotto
Instructions
Bring the broth to a boil.
Peel, wash and finely mince them with the onion.
Grate lemon peel (yellow part only), spremetene the juice and keep aside.
In a saucepan, then heat 20 g butter with the onions and let it wither without letting it Brown.
Add the rice, let it toast for 2 minutes, stirring constantly with a wooden spoon; pour in the lemon juice and, little by little, the boiling broth.
Continue cooking for 15-18 minutes, stirring occasionally.
Half-cooked add the Saffron dissolved in a little hot broth.
When cooked, remove the saucepan from heat and sprinkle the risotto with grated lemon peel and a pinch of freshly ground pepper and salt; Add the remaining butter and stir.
Let stand for 2 minutes risotto and serve piping hot.
