The day before, cut the lemons into sixteenths and put them with their peel in olive oil and let them steep until the risotto is cooked.

Place the dried porcini mushrooms in a bowl full of water and let them steep. Chop the onions, garlic, chillies, and turmeric all into small pieces. Heat 2 tablespoons of olive oil in a saucepan and brown the finely chopped onions, chillies, garlic and turmeric. Then add the washed fresh porcini mushrooms and lemon pepper and continue to simmer.

In the next step, add the risotto rice and stir-fry for about 5 minutes. Drain everything with white wine and keep stirring. As soon as the white wine has completely evaporated, add a little vegetable stock and keep stirring until the mixture slowly thickens. It is important to add the vegetable stock in small increments and keep stirring. As soon as the vegetable broth has been completely processed, the dried porcini mushrooms follow. Depending on your preference, you can also add some of the porcini mushroom water to the risotto. Mix the saffron in a little water and then add this to the risotto.

In the next step, the lemons soaked in olive oil are peeled off and also added to the risotto. Now the dish can be further seasoned with salt, pepper and chilli and freshly chopped parsley can be added.

A small round shape can be used for serving, which is first filled with risotto and then turned inside out on the plate so that the risotto is in a nice cake-like shape on the plate. Work the cashew nuts in a mortar and then sprinkle them around the risotto.

Place two fresh lemons and basil on the “risotto cake” and place two more fresh lemon slices on the edge of the plate. Then sprinkle some saffron and lemon pepper over the plate and the dish is ready.