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
Heat the oil in a pan. Sauté the onion. Add the rice and lemon zest, sauté while stirring until the rice is translucent. Pour in the lemon juice and reduce completely. 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. Stir in the butter and cheese, season.
Arrange the cheese on a baking tray lined with baking paper. Bake for approx. 5 mins. in the centre of an oven preheated to 200°C until golden brown. Remove, leave to cool on a rack. Break into large pieces.
Combine the lemon juice and oil, season with salt. Add the parsley, mix. Plate up the risotto, spread lemon oil and pieces of Sbrinz.
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Do you really want to remove this recipe from the cookbook?
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?