Risotto with Lemon, Mint and Pepper

For the risotto with lemon, mint and pepper, first peel the lemon peel with a peeler and cut into very thin strips. Cut the shallots into thin strips and sauté in a pot with olive oil and butter until translucent.

Add the rice. Only when the rice is translucent and warm, add the hot vegetable soup ladle by ladle, stirring constantly. Always add soup when the rice has absorbed the liquid.

When the rice is cooked but still has bite, let it rest for a few minutes, then stir in butter and Parmesan cheese.

Using a serving ring, place the risotto on the plates. Garnish with lemon zest, mint and pepper.

Serve the risotto hot with lemon, mint and pepper.

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