Lemon and Rosemary Risotto with Brown Cow Parmigiano Reggiano

Name: Lemon and Rosemary Risotto with Brown Cow Parmigiano Reggiano
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Cuisine: Italia
Ingredients: 320 g Carnaroli rice; 1 unit Untreated lemon; 1 l Vegetable broth; 60 g 24-month Brown Cow Parmigiano Reggiano; 40 g White onion; 30 g Butter; 15 ml Extra virgin olive oil; 50 ml Dry white wine; 2 units Fresh rosemary; 2 g Fine salt; to taste Black pepper

@vandelli-formaggi

Category: First courses

A silky and bright risotto where the freshness of lemon meets the aroma of rosemary and the creaminess of 24-month Brown Cow Parmigiano Reggiano, enhancing each grain with savoriness and elegance. A perfect first course for those who love simple yet unforgettable flavors.

Difficulty: Easy

Cooking time: 18 minCooking: 18 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

@vandelli-formaggi

Ingredients

No. Servings

Carnaroli rice320g
Untreated lemon1unit
Vegetable broth1l
24-month brown cow parmigiano reggiano60g
White onion40g
Butter30g
Extra virgin olive oil15ml
Dry white wine50ml
Fresh rosemary2unit
Fine salt2g
Black pepperto taste

Purchasable products

Parmigiano Reggiano Vacche Brune 24 months (approx. 1 KG)

1 product

£ 22.27

Preparation

STEP 1 OF 8
Finely chop the onion and sauté it in a saucepan with extra virgin olive oil and half the butter.
STEP 2 OF 8
Add the rice and toast it for 1-2 minutes, then deglaze with the white wine.
STEP 3 OF 8
Add the grated lemon zest and a sprig of rosemary.
STEP 4 OF 8
Start adding the hot broth little by little, stirring often.
STEP 5 OF 8
Halfway through cooking, add the juice of half a lemon and adjust the salt.
STEP 6 OF 8
Cook the rice until done (about 16-18 minutes), remove the rosemary and turn off the heat.
STEP 7 OF 8
Stir in the remaining butter and grated Brown Cow Parmigiano Reggiano, mixing vigorously to obtain a creamy texture.
STEP 8 OF 8
Serve garnished with black pepper, lemon zest strips, fresh rosemary, and optionally, thin lemon slices.

General Information

Storage notes

Store in the refrigerator in an airtight container for up to 1 day. Reheat with a splash of broth to restore creaminess.

Origin

Italia, Toscana

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lemon and Rosemary Risotto with Brown Cow Parmigiano Reggiano

@vandelli-formaggi

Category: First courses

Difficulty: Easy

Cooking time: 18 minCooking: 18 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

Preparation

STEP 1 OF 8

Finely chop the onion and sauté it in a saucepan with extra virgin olive oil and half the butter.

STEP 2 OF 8

Add the rice and toast it for 1-2 minutes, then deglaze with the white wine.

STEP 3 OF 8

Add the grated lemon zest and a sprig of rosemary.

STEP 4 OF 8

Start adding the hot broth little by little, stirring often.

STEP 5 OF 8

Halfway through cooking, add the juice of half a lemon and adjust the salt.

STEP 6 OF 8

Cook the rice until done (about 16-18 minutes), remove the rosemary and turn off the heat.

STEP 7 OF 8

Stir in the remaining butter and grated Brown Cow Parmigiano Reggiano, mixing vigorously to obtain a creamy texture.

STEP 8 OF 8

Serve garnished with black pepper, lemon zest strips, fresh rosemary, and optionally, thin lemon slices.

Macronutrients (100 gr)

Energy (kcal)	68.72
Carbohydrates (g)	6.04
of which Sugars (g)	1.87
Fat (g)	3.85
of which Saturates (g)	1.73
Protein (g)	1.86
Fiber (g)	1.02
Sale (g)	0.26

Lemon and Rosemary Risotto with Brown Cow Parmigiano Reggiano

Ingredients

Purchasable products

Parmigiano Reggiano Vacche Brune 24 months (approx. 1 KG)

Preparation