Lemon Risotto

Method

1. The day before, prepare lemon water: peel the yellow part of 2 lemons per 500 ml of water. Place peels in cold water and refrigerate overnight. Reserve the lemons for juicing later.
2. When ready to cook, heat the lemon water in a pot. Add lemon leaves if using.
3. In a separate pan, toast the rice (Carnaroli) over medium heat without oil. Add salt during toasting.
4. Once the rice is toasted, add a ladle of hot lemon water. Continue cooking, adding more liquid as the rice absorbs it.
5. Meanwhile, prepare the lemon Parmesan: grate Parmesan cheese and mix with lemon zest.
6. When the rice is al dente and the risotto is slightly liquid, turn off the heat. Add cold butter in small pieces, the lemon Parmesan mixture, lime zest, and a squeeze of lime juice. Add a drizzle of olive oil.
7. Stir vigorously to mantecare until creamy.
8. Serve the risotto on a plate. Garnish with lemon zest, black pepper, and fresh basil leaves.