Ingredients
Hint:
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
kochen@bettybossi.ch
Lemon oil
Risotto
Lamb's lettuce
To serve
How it's done
Lemon oil
Add the lemon zest and 2 tbsp of olive oil to a small pan, sauté for approx. 3 mins., add the remainder of the oil, mix, set aside.
Risotto
Heat the butter in a pan. Sauté the shallots. Add the rice and sauté until translucent, stirring constantly. Pour in the wine, reduce almost 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.
Lamb's lettuce
Place the lamb's lettuce in a measuring cup, add the lemon juice and water, puree. Stir in the cheese, season, add to the risotto, mix.
To serve
Plate up the risotto, top with the almonds, drizzle with the lemon oil.
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