Risotto with lemon and mint

Ingredients for 4 servings:

• 1 liter vegetable broth
• 50 g butter
• 2 tbsp olive oil
• 8 shallots or
• 6 small onions
• 1 garlic clove(s)
• 250 g rice (risotto rice)
• 7 tbsp white wine
• 100 g Parmesan cheese, in one piece
• 3 lemons, untreated
• ½ bunch mint
• 2 tbsp whipped cream
• Sea salt and black pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the stock in a saucepan and keep hot. Heat the butter and 1 tablespoon of oil in a heavy saucepan. Peel and finely chop the shallots and garlic, then fry until golden brown. Add the rice and stir with a wooden spoon for about 1 minute, until the grains are coated with fat and shiny. Add the wine and stir until completely absorbed. Pour in a ladle of hot stock and simmer until completely absorbed. Gradually add the remaining stock (except for 1 ladle) in the same way. Simmer uncovered for a total of 25-30 minutes, until all the liquid is absorbed and the rice is tender but still firm to the bite (al dente). Grate the Parmesan cheese. Wash the lemons in hot water, dry them, and finely grate the zest. Wash the mint, shake them dry, and roughly chop them. Stir everything into the rice along with the remaining stock, cream, salt, and pepper. Cover and let stand for about 2 minutes. Season to taste. Ladle the risotto into warmed bowls and drizzle with a little olive oil. Serve immediately.