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

Method

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.