Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Finely chop the onion and garlic, finely chop the mint. Grate the zest from the lemon and squeeze out 1 tbsp of juice.
Peel the salsify and cut diagonally into thin slices.
Heat the oil in a pan. Sauté the onions, garlic and salsify for approx. 10 mins. Add the rice and sauté until translucent, stirring constantly.
Pour in the wine and reduce completely. Add the mint and lemon juice. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente.
Finely grate the parmesan, tear the mint.
Mix the ricotta and half of the cheese in with the risotto, season. Plate up the risotto, top with the remainder of the cheese, mint and reserved lemon zest.
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