Lemon risotto | Andrea Leali

For the lemon broth

• 6 l water
• 200 g white onion
• 150 g squeezed lemon (keep the juice aside)
• 140 g celery
• 30 g fennel
• 40 g shallot
• 6 lemon leaves
• Salt to taste
   

Procedure

Boil all ingredients over low heat, strain and discard solids, salt lightly.
 

For the lemon pulp

• 1kg of squeezed lemons
• 1kg coarse salt
   

Procedure

Place the lemons in a vacuum bag and keep them to ripen at room temperature for about 45 days. Once ripe in the salt, wash them from the coarse salt and set them to desalt for a day, changing the water frequently. Remove the seeds and green fibers that keep the fruit attached to the plant, chop them coarsely, toss them in a salad spinner, and then blend them until smooth; sift the pulp if necessary. Store in the refrigerator.
 

For the lemon leaf powder

• Fresh lemon leaves to taste.
   

Procedure

Wash lemon leaves and dry them at 75°C until completely dry. Blend and sieve; store in a dry place.
 

For the burnt lemon powder

Cut the squeezed lemons into wedges and put them in an oven at 230°C for about 7 to 10 minutes; lower the temperature and let the lemons dry in the oven until completely dry, blend and sieve.
 

For the risotto (servings for 4 people)

• 240 g carnaroli rice
• 60 g lemon pulp
• 50 g butter
• 25 g Casaliva variety extra-virgin olive oil
• 30 g of Parmigiano 24 months
• 20 g of lemon juice
• 20 g white wine
• 2 g timut pepper
   

Procedure

Toast the rice dry and deglaze with the wine and lemon mixed together, bring to ¾ of the way through the cooking process and insert the lemon pulp. Finish cooking the rice, keep it dry, and stir it off the heat; if needed, correct with a few drops of broth, adjust acidity, and add timut pepper. Serve on a hot plate and dress with the lemon powders mixed in equal parts.