Lemon risotto with Amalfi lemons

Ingredients for 4 servings:

• 125 g butter
• 2 ½ shallots
• 300 g risotto rice
• 500 ml vegetable stock
• 75 g Parmesan
• 1 lemon(s) (Amalfi lemon)
• ½ tsp saffron threads
• 1 tsp turmeric
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian

Finely grate half of the Amalfi lemon zest. Cut the zest from the other half into thin slices. Squeeze the juice from the lemon. Finely chop the squeezed lemon. Finely dice the shallot. Melt the butter in a saucepan and sauté the finely chopped shallots. Add the rice and sauté until lightly browned (3-5 minutes). Deglaze with the lemon juice and stock. Add the lemon zest and lemon zest. Cook for 15 minutes, stirring frequently to prevent the rice from burning. Add water if necessary (also later). Then add the turmeric, saffron threads, and the remaining chopped lemon. Just before the rice is ready, add the Parmesan cheese – caution: the risotto is particularly prone to burning at this point. Season with salt and pepper. Sprinkle with parsley to serve.