The right recipe for those who love the stinging flavor of lemon combined with the aromatic flavor of the rosemary.

To prepare the lemon and rosemary risotto, cut the leeks into rounds and stew them for 25 minutes with a knob of butter, a pinch of salt and a ladle of water.

In a pot, brown the chopped shallots with a drizzle of EVO oil. Add the Flora Gran Risotto rice, toast it for a few minutes and simmer with white wine until reduced. Add the already stewed leeks and begin adding, little by little, the vegetable stock continuing to stir with a wooden spoon until it’s cooked. Turn off the heat and blend it with butter and grated cheese. Add the grated lemon zest and finely chopped rosemary.