
320 g di riso carnaroli
1,5 l di brodo vegetale
1 rametto di timo
20g di Parmigiano reggiano 24 mesi
q.b Coctura di Limoni
burro, Parmigiano Reggiano ed un pizzico di sale
35 minuti
Preparate un leggero brodo vegetale e un buon riso Carnaroli e iniziate a preparare il risotto, anche senza soffritto.
Per ogni porzione impiegate un cucchiaio da minestra raso di Coctura di Limone sciolto con un po di brodo vegetale.
Quando la cottura è completa mantecate con il burro e completate con un ottimo parmiggiano reggiano di almeno 24 mesi.
Guarnire con del Timo fresco e se gradite con qualche pizzico di Coctura di Limone in purezza.
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