Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 320 g | carnaroli rice |
| q.b. | shallot |
| 1 | glass of white wine |
| 2 | lemons |
| 150 g | Sterilgarda Lactose-Free Mascarpone |
| q.b. | salt and pepper |
| 1 | vegetable stock cube |
Preparation
- Put the water for the broth on the heat with the vegetable stock cube and add the lemon zest.
- Bring to the boil and simmer for 5 minutes
- Turn off the heat, take a sieve and filter the lemon peels. Keep the broth warm in the pot.
- Squeeze the second lemon and pour the juice into a bowl. Set aside the zest.
- Chop the shallot and sauté it over low heat with a drizzle of oil in a pan.
- Add the rice and toast it for 3-4 minutes, stirring well.
- Pour the white wine.
- Let the wine evaporate and add the broth a ladle at a time.
- Continue cooking for 16-18 minutes, seasoning with salt and pepper.
- Once the rice is cooked, turn off the heat and add the Sterilgarda Lactose-Free Mascarpone and the lemon zest.
- Cream.
- Serve.
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