Lemon Risotto with Gamberini

For the lemon risotto, briefly scald the tomatoes, remove the skins, seeds and cut into small cubes.

Finely dice the onion and sauté in olive oil until light. Add rice and sweat briefly. Deglaze with white wine and add some hot stock. Now reduce the heat, add the stock little by little while stirring constantly and steam the risotto until nice and creamy.

In the meantime, peel the zest from the lemon with a zester, briefly scald the zest and stir into the risotto. Squeeze the lemon.

Just before the end of the cooking time, mix in the gamberini, butter and lemon juice and continue to simmer a little longer. Season to taste with salt and pepper.

Finally, stir in diced tomatoes, chopped parsley and freshly grated Parmesan and serve the lemon risotto hot.

Preparation Tip:

COOKING TIME: 18-20 minutes TIP: If no Gamberini are available, finely chopped arugula also harmonizes very well with the lemon flavor instead, leaving out the parsley in this case.

Related Recipes:

Sunflower Nettle Risotto with TurmericPour boiling hot water over the tips of the nettle shoots. Pluck the leaves from the stalks (after blanching... Lentil Stew – Cazuela De LentejasSoak lentils in enough water for one night. One day later, preheat oven to 180 °C. Roast garlic bulb in it on... Erdbeer-Risotto Mit Balsamic Vinegar of ModenaFor the strawberry risotto with Aceto Balsamico di Modena, in a thick-bottomed saucepan, heat some olive oil... Fried Char Filet with Horseradish Risotto and Spring VegetablesFor the horseradish risotto, sauté onion in butter until translucent, add risotto rice, stir, fill with white... Steamed Corn on the Cob with Tomato Salsa From the SteamerFor the steamed corn on the cob, wash tomatoes, place in a perforated cooking container and steam (at 95°C... Fried Char Filet with Styrian RisottoFor the fish fillet: Debone the char fillets with tweezers, season with lemon juice, salt and pepper and turn... Chicken and Lemon Soup with MintTo make the chicken lemon soup, clean the chicken, place in a large saucepan and cover with cold water. Peel... Risotto with Wild Mushroom RagoutHave fun preparing this mushroom dish! Finely dice the shallots, sauté in olive oil, add the risotto rice and... Mozzarella Tomatoes Au Gratin with Cream PolentaPREPARATION Remove the stem end from the tomatoes, dip briefly in boiling water and immediately quench in... Fish Solyanka – Rybnaya SolyankaSolyanka means “mess”, and the name comes from the time when at large village feasts each...