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Risotto with lemon zest View larger

Lemon Risotto


Carnaroli rice with lemon zests (lemons from Sorrento)- 7 oz (200gr), 2 servings

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The richness and fragrance of lemon oils please our senses in this delicious risotto that will remind you of Ravello city.

Preparation: bring to a boil 3 and 1/5 cups (0.75 Liter) of water with two tablespoons of extra virgin oil. Just add the rice. Stir occasionally and cook until the water is completely absorbed. 

Useful tips: try it with a can of tuna, a butter knob and some parsley.

Wine-paring: Pinot Gris or Verdicchio, or any other medium bodied white wine.

Ingredients: Carnaroli rice, lemon zests, aromatic herbs, salt.

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