Risotto al Limone

Method:

Clean and finely chop the shallot.
Peel the lemon making sure to slice only the yellow part of it (the white part of the peel is bitter) Mince the lemon peel. Set aside.
Clean and finely chop the fresh rosemary. Set aside.
In a large enough skillet slowly cook the chopped shallots until translucent with the butter. 4 minutes at low heat.
Add the rice and toast it for about 1 minute. Add the wine and let it evaporate.
Start cooking the rice with the boiling chicken broth adding one coup at the time until absorbed. Make sure to always keep an eye on the rice and stir it continuously. Around 14 minutes circa.
Just a few seconds before the rice is cooked add the lemon, the dry ginger and the rosemary.

Off the stove add the Mascarpone cheese and Parmesan.

Serve immediately.

Ingredients:

2 cups of Vialone Nano rice (or Carnaroli, or Arborio)
1 small shallot finely chopped
1 and ½ oz. of butter
1 lemon zest
dry white wine
4 cups of chicken broth (low sodium and organic)
4 rosemary stock (fresh)
dry ginger
1/4 of a cup of grated Parmesan Cheese
3 tbls of Mascarpone Cheese