Risotto agretti and lemon

To make the agretti and lemon risotto, first prepare the vegetable broth and keep it warm. Move on to the cleaning of the agretti: after carefully washing them under running water to remove any earthy residues, cut off the toughest part of the stems 1, then finely chop them 2. In a pan, heat some olive oil with a clove of garlic 3.

Add the agretti 4 and sauté them for 5 minutes, then salt 5 and pepper halfway through cooking 6.

When cooking is complete, remove the garlic clove 7 and set aside. Clean and chop the shallot 8. In a saucepan, melt the butter gently 9.

Add the chopped shallot 10. Cook over medium heat until it becomes soft and transparent. Pour in the rice 11 and toast it for a few moments. Deglaze with the white wine 12 and let the alcohol evaporate.

Moisten with the hot broth, one ladle at a time 13, waiting for the liquid to be absorbed before adding more. When the rice is cooked, after about 18-20 minutes, add the agretti, reserving a couple of tablespoons to garnish the plates, then stir in butter 14 and grated Parmesan. Scent with grated lemon zest 15.

Season the risotto with a few drops of lemon juice 16, then, without stirring, cover with a lid and let it rest for a minute 17. Then stir 18 to combine all the flavors.

Serve the risotto on plates, adding more lemon zest 19, pepper, and finish with the reserved agretti 20. The agretti and lemon risotto is ready to be served 21!