First Courses

Risotto with Ricotta, Lemon, and Smoked Salmon | Angelo Sabatelli

Risotto Angello Sabatteli

Recipe by Angelo Sabatelli: Risotto with Ricotta, Lemon, and Smoked Salmon

Ingredients for 4 people

  • 240 gr. Carnaroli rice
  • 2 untreated lemons
  • 2 liters boiling water
  • 150 gr. ricotta
  • 15 gr. cream of milk
  • 10 gr. grated Parmesan cheese
  • 10 gr. Extra Virgin olive oil
  • 5 gr. lemon juice
  • Salt and black pepper to taste
  • 20 gr. candied lemon peel powder
  • 100 gr. smoked salmon


Take the salmon, wrap it in plastic wrap, and shape it into a salami, freeze at -20°C. When well-frozen, grate it with a microplane on a tray lined with plastic wrap, freeze again, and when well-chilled, store in an airtight container until use.

Heat the cream of milk, add it to the ricotta, and blend until smooth, store in the fridge.

Peel the lemons, put the peel with the water, and bring to a boil, let it cook for 10 minutes, strain, and keep warm.

Dry-toast the rice and moisten it with lemon-scented water, bring to a boil (about 15/18 minutes), remove from heat, and cream with ricotta, oil, and adjust salt and pepper.

Plate finishing

Pour the rice into four plates, sprinkle with lemon powder, add smoked salmon, and serve.

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