Sovrano Limoncello Risotto

A simple recipe for risotto and delicately scented ideal for the summer

Serves 4

  • 1 ltr vegetable stock
  • 50ml Sovrano Limoncello
  • 240 gr Carnaroli rice
  • 10 g butter
  • 1 small sweet onion or shallot
  • white pepper
  • 1 lemon
  • a pinch of salt

Blend the onion with a pinch of salt, put it in a pan with a knob of butter and fry until golden.

Add the rice and Sovrano Limoncello and let it evaporate.

Add the stock to cook the rice and salt to taste.

Serve on a plate with lemon zest, pepper and mint leaves for garnish.


Sovrano Limoncello

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