'STRAVECCHIO' Carnaroli rice with lemon and parmesan


Rice: Carnaroli
Time: 20/25 min.
Difficulty: Easy
Category: Main Courses


Yield: 4 servings

360 g Tenuta Castello Carnaroli Rice; 1 bio lemon; 150 g 36-months-aged Parmesan cheese; 100 ml milk; 1 tablespoon of butter; 1 tablespoon extra-virgin olive oil.


In a deep frying pan, sauté the rice in extra-virgin olive oil until it begins to crackle. Add a small amount of milk, stirring constantly. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed Halfway through the cooking grate a quarter of the lemon rind and add to the risotto.  When the risotto is cooked, remove from heat, stir in the butter, parmesan and small amount of oil flavoured with lemon.  Allow to rest for a couple of minutes before serving in wide soup plates. Grate remainder of the lemon zest over each serving and garnish with Parmesan slivers.