Lemon and Provola Risotto

Method

1. Take the zest of lemons (only the yellow part) and place it in cold water. Refrigerate for 5–6 hours or overnight to make lemon water.
2. Heat the lemon water.
3. Sauté one shallot in a drizzle of oil without browning.
4. Add a drizzle of white wine and let the alcohol evaporate.
5. Add carnaroli rice and stir until dry.
6. Season immediately with salt.
7. Add the boiling lemon water and continue cooking, adding more water as the rice dries.
8. Meanwhile, take a piece of provola cheese and 3–4 raspberries. Cut the raspberries in half. Season the provola with a drizzle of oil, salt, and pepper.
9. When the rice is cooked, turn off the heat. Add the provola, a little very cold butter, Parmesan, fresh lemon zest, pepper, raspberries, and some fresh herbs (basil, lemon verbena). Stir well and serve.