Carnaroli rice - 200g
Chicken broth - 1L
Butter - 40g
Parmesan, (24 months) - 30g
Grated Castelmagno cheese - 20g
White wine - 1dl
Shallot confit - 1g
Red pepper - 40g
Fresh goat cheese - 20g
Black cardamom - 2g
Lemon juice - 40ml
Half a lemon peel
PROCEDURE
In an already hot rondo, toast the rice and bathe it in white wine. Let it evaporate. Add the shallot confit and continue cooking with the chicken stock. Halfway through cooking, add the lemon juice and zest. At the end, make the rice creamy by adding butter and parmesan.