Lemon Risotto Recipe

Sweat the raw risotto rice and young onions cut into fine rings or diced shallots in a pot with a little butter and olive oil.

Add the white wine, bring to the boil with the vegetable stock and simmer until light.

Stir the risotto constantly.

Peel the asparagus and cut off the ends, cut the asparagus spears into fine pieces up to the tips.

Season a little water with salt, pepper and sugar and bring to the boil.

Cook the asparagus pieces until al dente, drain and use the cooking water for the risotto.

Alternatively, cut the zucchini into 3 mm thick slices and sauté in a little olive oil.

Season the zucchini slices with salt and pepper and prepare them for later serving.

Marinate the cocktail tomatoes in a pan with olive oil, salt, pepper and sugar and caramelize with the cream Brulee burner.

You can also caramelize the tomatoes briefly in the pan if you don’t have a cream Brulee burner at home.

Finely grate the Pecorino or Parmesan cheese.

Refine the risotto with a little cheese, butter and olive oil until creamy.

Grate the organic lemon finely and stir the lemon dust into the risotto.

Let the risotto simmer gently for two minutes.

Season the risotto to taste with a little lemon juice.

Place the fish fillet in a buttered oven dish and season with salt and pepper.

Cook the fish at hot air, preheated at 90°C for 10 minutes.

Alternatively, fry the raw, drained shrimps in a pan with olive oil or fry the tofu cubes briefly in the pan.

Flavour the lemon risotto with salt, pepper and nutmeg.

You can also season with a little cayenne pepper and add it for a soft spice.

Arrange the lemon risotto on warmed plates, toss the prepared decorative asparagus tips in foamed butter and place on the risotto.

Add the caramelized cocktail tomatoes, fish/shrimps or tofu. Sprinkle the lemon risotto with some cold olive oil and serve quickly.