| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 250 gr risotto rice
- 100 ml vermouth / white wine
- 1 onion
- 2 cloves garlic
- 1 l vegetable stock
- 150 gr pecorino
- 60 ml lemon juice ~ 1 lemon
- 1 lemon meat finely minced, with some sugar
- 1 lemon zest
Ingredients
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Instructions
- Onions and garlic for 3m in EVOO, add rice and lemon zest. After 4m, add wine; then add stock until finished (~ 20m).
- Add chopped pecorino, lemon juice and meat.
