- 6 cups vegetable stock or water
- 1 leek white part only, thinly sliced
- 1 small sprig of rosemary + additional for garnish
- ½ cup dry white wine
- juice of 1 lemon, freshly squeezed
- zest of 1 lemon, finely grated
- ¼ cup Pecorino – Romano, finely grated + additional for serving
- white pepper, freshly milled, to taste
- lemon slices for garnish
Time: 45 Minutes
Yield: Serves 6
- Bring the stock to a simmer in a saucepan.
- Heat 2 tablespoons of Villa Manodori Essenziale Lemon in a sauté pan or flameproof casserole over medium heat. Add the leek. Let it soften for a minute or two but do not brown.
- Raise the heat to medium–high and stir in the rice, until well coated with oil. Keep stirring the rice as you toast it. When most of the grains have turned an opaque white, add the rosemary sprig. Pour in the wine. Keep stirring until the rice has absorbed all the wine, then stir in one ladle full of stock.
- Stir until it is absorbed.Continue ladling and stirring in broth until the rice is al dente, about 20 minutes. Taste a grain. It should have a creamy exterior and be resistant at the core. The risotto should be creamy, not soupy. Add another ladle of broth if needed.
- When the rice is ready, stir in the lemon zest, juice, and 2 teaspoons of lemon-infused olive oil. Blend in the grated cheese. Turn off the heat, cover and let it sit for five minutes. Give it a few twists of the pepper mill and taste for salt. Garnish with lemon slices and a sprig of rosemary. Pass grated cheese at the table.
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