Risotto Lago Di Garda

Risotto Lago Di Garda

Suggested material offered in store


2 liters of chicken stock
60 gr butter
1 small onion, chopped
500g of Carnaroli rice
1 cup of white wine
Zest of 3 lemons
Julienne of 1 lemon
1 cup grated Parmesan cheese


In a pot, melt 30g of  butter, sauté the chopped onion, then add the rice. Mix well and add the white wine. Add the chicken stock a little at a time.
Cook the rice. When the rice is al dente, add the lemon zest, remaining butter and Parmesan.

To serve, garnish with lemon julienne.


4 servings.

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