Description
The richness and fragrance of lemon oils please our senses in this delicious risotto that will remind you of Ravello city.
Preparation: bring to aboil 3 cupsof water with two tablespoons of extra virgin oil. Stir in the content of the package, cover and simmer until the water is completely absorbed. Alternatively cook this one-pot risotto as a traditionalrisotto, gradually adding water or broth during cooking until desired texture is reached.
Useful tips:try it with some tuna in oil melted with one knob of butter and fresh parsley.
Wine-paring: Pinot Gris or Verdicchio, or any other medium bodied white wine.
Ingredients: Carnaroli rice, lemon zests, herbs, vegetal broth without glutamate.
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