This page is not valid in your language.
Please change your location to see the article.

Lemon-scented risotto with peppers,
goat cheese & black cardamom

by Antonio Guida
Seta, Hotel Mandarin Oriental, Italy

I believe anything that is good should always be shared because good brings good. By sharing it, the recipe is no longer mine but everyone's.

Lemon-scented risotto with peppers, goat cheese & black cardamom

    4 PERS.
  • timing
  • preparation time
  • Cooking time


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



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.

The beautiful sensations of freshness and creaminess from the lemon and goat cheese match perfectly with the elegance of Krug Grande Cuvée 170ème Édition, while the delicate vegetable flavours of the red pepper bring out spicier notes in the Champagne.
Krug Grande Cuvée
Krug Grande Cuvée
Composed by
Selected by