Lemon and ginger risotto

Ingredients for 4 people

• 320 gr of arborio rice (or carnaroli or vialone nano)

• 1.5 liter of vegetable broth

• 20 gr butter

• 1 shallot

• 1 organic lemon

• 1 small piece of ginger (about 1 cm)

• 2 tablespoons of Grana Padano cheese

• Chopped parsley

• Salt to taste

Prepare a vegetable broth by boiling celery, carrot and onion in water for at least half an hour. Finely chop the shallot and sauté over low heat in 15 grams of butter. Add the rice and toast it over fairly high heat. Add the juice of 1 lemon. Let it evaporate and continue cooking by adding the vegetable broth from time to time. When almost cooked (when the rice is very al dente) add the lemon zest and ginger. Turn off the heat, add a little bit of broth to have the risotto, the parmesan and the remaining butter.

Stir and cover the rice for a few minutes. Serve with lemon zest and a bit of chopped parsley