Rice (whole pack 1kg in Italy 3,5 €) + 2 Lemons (more or less 2€) + the resto of the ingredients to taste = total could be more or less 7 €
**Recipe x 4:**
– Carnaroli rice 380gr / 14,4oz
– 1 lemon already squeezed (never throw leftover lemons, keep them in the fridge and use them for this recipe 😉
– Peel of a lemon (only the yellow part)
– Lemon oil🇮🇹
– Parmigiano cheese to taste
**Procedure:**
1. Put lemon peel in a pan with boiling water and heat off. Add 1 lemon already squeezed too 2. Add a drizzle of EV olive oil and salt 3. Pan over medium heat, after a few minutes add the rice and let it toast for a few minutes 4. Add the hot lemon water until the rice is covered, cook for the cooking time indicated on the package, stirring frequently 5. Taste and add salt if needed 6. Add more hot lemon water as the rice cooks 7. Turn off the heat adding a drizzle of lemon oil and parmigiano cheese. Mix well 8. Serve by adding more lemon oil, parmigiano cheese and grated lemon zest
Buon Appetito
Ok-Engineering9040
Vito, your risotto has me dreaming of summer in Salerno! Grazie mille for sharing the recipe – can’t wait to try it!
2 Comments
Hello I’m Vito from Salerno, Italy
I love cook this Risotto every summer :-).
I love the beneficial properties of lemon combined with quality EV olive oil and a good rice is really really healthy and cheap.
[If you need more info this is the full video recipe where you can find all the procedure to cook this dish italian style](https://blog.giallozafferano.it/daisyandme/ricetta-risotto-al-limone-cremoso-fresco-facile-da-preparare/) (in Italian and English)
Rice (whole pack 1kg in Italy 3,5 €) + 2 Lemons (more or less 2€) + the resto of the ingredients to taste = total could be more or less 7 €
**Recipe x 4:**
– Carnaroli rice 380gr / 14,4oz
– 1 lemon already squeezed (never throw leftover lemons, keep them in the fridge and use them for this recipe 😉
– Peel of a lemon (only the yellow part)
– Lemon oil🇮🇹
– Parmigiano cheese to taste
**Procedure:**
1. Put lemon peel in a pan with boiling water and heat off. Add 1 lemon already squeezed too
2. Add a drizzle of EV olive oil and salt
3. Pan over medium heat, after a few minutes add the rice and let it toast for a few minutes
4. Add the hot lemon water until the rice is covered, cook for the cooking time indicated on the package, stirring frequently
5. Taste and add salt if needed
6. Add more hot lemon water as the rice cooks
7. Turn off the heat adding a drizzle of lemon oil and parmigiano cheese. Mix well
8. Serve by adding more lemon oil, parmigiano cheese and grated lemon zest
Buon Appetito
Vito, your risotto has me dreaming of summer in Salerno! Grazie mille for sharing the recipe – can’t wait to try it!