We fry the onion and garlic cut in Brunoise (small squares) in a casserole with 2 tablespoons of olive oil.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to risotto to lemon: |
| 250 grams of round rice 1 fresh onion unit 1 clove of garlic ½ liter of hot water 1 unit of squeezed lemon 1 lemon unit (only the scalp zest) 4 4 tablespoons of olive oil olive oil 4 tablespoons of Parmesan cheese 1 pinch of saffron 1 branch of parsley 1 pinch of salt |
| Additional characteristics: cheap cost, sauteed |
Ingredients to risotto to lemon:
2. When the onion begins to be transparent, add the rice and sauté in the oil with the scallion about 20 seconds.
3. We add the lemon juice and hot water below.
4. Add the saffron or food dye and let cook until the rice is made.
5. Five minutes before removing it from the heat, we add the lemon zest and a pinch of salt.
6. When the rice is ready and out of fire we incorporate the chopped parsley, the Parmesan cheese and the 2 tablespoons of oil.
7. We stir so that we have a sweet rice but without breaking in excess. Serve immediately not to stay cold. You can accompany the risotto to lemon with the fish you like the most.
