ingredients

Ingredients:
300g Carnaroli rice Riso Gallo Gran Reserva
200g small onions
150g minced meat
1 egg
30g grated Parmesan cheese
the bark of a lemon
1 stale bread
milk
parsley
100g of butter
1 L of vegetable broth
salt pepper
100ml of extra virgin olive oil
50g of fresh sheep's cheese

Steps

Risotto with onions and lemon dumplings

1. Prepare meatballs with meat, egg, grated cheese, stale bread (soaked in milk, drained and crumbled), parsley and grated lemon peel.

2. Heat the oil, add the chopped onions, and brown the meatballs. Drain and keep warm. Reserve the onions.

3. Remove some of the oil, add the rice and grill. Continue cooking by gradually adding the hot broth.

4. At the end of cooking , add dumplings and onions. Add the butter and stir off the heat.

5. Spread the risotto , filling with slices of sheep cheese, drizzle with oil and sprinkle with remaining lemon rind.

A creation by Lina and Marialuisa Fischetti (Oasis Sapori Antichi restaurant, Vallesaccarda, Italy)