Risotto al Limone
"Vibrant extra-virgin olive oil, instead of butter, adds the finishing touch to this lemon risotto...."
INGREDIENTS
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2 Meyer lemons
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4 ounces (115 grams) Parmigiano Reggiano
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6 cups (1.5 liters) water
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Extra-virgin olive oil
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5 fresh basil leaves
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1 large shallot, finely chopped
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1½ cups (300 grams) risotto rice, such as nano vialone
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½ cup (120 milliliters) dry white wine
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Salt and pepper
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