for 4 people

Lemon oil

1	organic lemon, peeled with a peeler, finely sliced
½ dl	olive oil

Risotto

1 tbsp	butter
1	shallot, finely chopped
300 g	risotto rice (e.g. Arborio)
2 dl	white wine
1 litre	vegetable bouillon, hot

Lamb's lettuce

150 g	lambs' lettuce
2 tbsp	lemon juice
2 tbsp	water
80 g	grated Sbrinz
	salt and pepper to taste

To serve

20 g	almonds, coarsely chopped, roasted
20 g	lambs' lettuce

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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