The Lemon Risotto

Author: Serena

Ingredients:

400 gr. of Rice
30   gr. of Butter
50   gr. of Parmesan
Some Broth
1 Glass of Dry White Wine
40   gr. of Onion
50   gr. of Fontina Cheese pieces
Some Parsley
2 Lemons
Some Olive Oil

Directions:

Slice thinly the onion and make it brown in some olive oil using a saucepan. After that, add the rice mixing it and roasting it for two minutes. Add the white whine and wait for it to evaporate. At this point add a ladle of broth and go on cooking the rice adding other little quantities of broth little by little. When the rice is about to be cooked add the Fontina cheese cut into small slices and go on cooking for an additional minute to make the rice completely absorb the cheese. At this point remove the saucepan from the heat and add the butter, the Parmesan, some parsley and the minced peel of two lemons. Mix everything together and serve it. If you want, you can decorate the dish with some lemon segments.