Lemon Risotto with Stracchino and Basil Cream

Method

1. Prepare the vegetable broth: bring water to a boil and add vegetable broth powder and a pinch of salt.
2. Finely chop the shallot. Grate the lemon zest and cut the lemon in half. Prepare the basil.
3. Prepare the stracchino cream: in a bowl, mix stracchino, a drizzle of olive oil, chopped basil, salt, and pepper. Set aside.
4. In a dry pan, toast the pine nuts over medium heat for 1-2 minutes, stirring constantly. Transfer to a plate.
5. In the same pan, add a drizzle of olive oil and the chopped shallot. Sauté for 1-2 minutes.
6. Add the risotto rice and toast for 1-2 minutes, stirring, until the grains become translucent.
7. Add a pinch of lemon zest and then start adding the hot broth one ladle at a time, stirring occasionally, and adding more as the rice absorbs the liquid. Continue for about 12-14 minutes or until the rice is al dente.
8. Remove the pan from the heat. Add butter, a little lemon juice, and grated Parmesan cheese. Stir vigorously to create a creamy texture (mantecatura).
9. Serve the risotto on a plate. Top with a dollop of stracchino cream, toasted pine nuts, fresh basil leaves, and a little lemon zest.