Lemon risotto

The lemon risotto is a wildcard dish, to prepare all year. The recipe is easy. It is a common white wine risotto to which is added to the juice and rind of lemons. For this reason, the lemons should be organic and the ingredients premium.

 Ingredients (for 6 people):
1.5 liters beef stock
50 g of butter
450 grams of rice
1 onion
2 tablespoons extra virgin olive oil
½ cup white wine
2 tablespoons chopped parsley
Parmigiano q.b.
2 tablespoons lemon juice
2 tablespoons grated lemon zest

Directions:
Heat the broth and set aside.
Take a pan and mix 2/3 of the butter with the olive oil. If desired you can add the chili olive oil to give a piquant note to the whole.
Chop the onion and add the butter and oil then add the rice, stirring constantly. Add the wine and let evaporate. Gradually add the beef stock until the rice is cooked.
Remove from heat, add butter and Parmesan cheese, parsley, lemon peel and juice. Use to garnish slices of lemon.
I recommend to use olive oil: take care to olive oil shop!