The combination of ingredients and flavours we suggest today is perfect for those looking for lightness, freshness and health in a main course. Lemon goes perfectly with the mint, and is just right for making particularly fragrant, light, delicate, enjoyable and, above all, healthy meals. You can prepare this risotto in the traditional way, or, if you own a food processor which can make risotto, by all means use that. The result will be not only a beautifully risotto, but also one which is quick and easy to make. Furthermore, as it is made with just a few mint leaves which you probably have on your balcony, and a little lemon zest, it is a very economical - perfect for those last minute meals when you come home from a holiday and there’s not much in the fridge but you’re really hungry. In short, try this risotto and you’ll impress even your most demanding and sophisticated guests.
Jam with figs and mint leaves
Artichoke cream with lemon in EVO
Seasoned and pitted “Leccine” red olives
Artisanal sparkling wine and panettone from Puglia
Taralli with leccine olives and capers
Fig jam with chocolate and grappa
Box Frisellina recipe, extra virgin olive oil and purée
"Cheese and black pepper" Handmade taralli
Here is a recipe that you can prepare slowly in the traditional way or faster using the assistance of a Thermomix food processor. The choice is yours, we will simply give you the elements that you have to do in either case! Chop the onion, mint and lemon zest (yellow part only) very finely. Add a little oil and let it brown for a few minutes. Add the rice and coat in the hot oil mixture. Add a dash of white wine and let it reduce. Then add the juice of half a lemon (don't overdo the lemon or it might overpower other flavours). Then gradually add the water (if you use the Thermomix it'll take 550 ml altogether) and adjust for salt. Continue until cooked and whisk in just some butter. Serve with a few mint leaves for decoration.