risotto al limone

Surprise your guests by using beautiful tiles to take food to the table. And then take this recipe with you and try it as soon as you find yourself in the kitchen. The lemon of Sorrento and fresh basil will give a summer touch to our risotto. Just open a good bottle of white wine and you will feel on holiday right away!

buccia di limone

Recipe. FOR 4 PEOPLE

320g (11 oz) rice + the juice of 1 lemon + 1 liter of vegetable stock* + 1/2 red onion + 10 fresh basil leaves + freshly ground pepper + 1 knob of butter + 3 tablespoons of grated Pecorino cheese.

Melt a knob of butter in a saucepan, add the chopped onion and sauté. Add the rice and toast for a minute over high heat. Then add the lemon juice (filtered through a sieve) and let evaporate. Cook the risotto, pouring a ladle of hot stock form time to time. About 5 minutes before the end of the cooking time, add the fresh basil leaves, Pecorino cheese and a lot of black pepper. Mix the ingredients well and serve in large, emptied lemon of Sorrento halves.


1 stalk of celery + 2 carrots + 1 onion + parsley + extra virgin olive oil + salt.

Clean all the vegetables. Peel the carrots, peel the onion and cut everything in half.  Put all the vegetables in a large pot full of water, salt and cook over medium heat for 20 minutes. Add a tablespoon of oil and cook over low heat for another 20 minutes. Strain the stock into a large clean saucepan and keep at hand.


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