Creamy risoni with stracchino, lemon, and basil
by Tavolino
A light summer first course, where the creaminess of the stracchino pairs perfectly with the fresh aroma of lemon and the scent of basil. A quick and refined recipe.
Ingredients
- Risoni 250 g
- Stracchino cheese 100 g
- Organic lemon 1
- Garlic 1 clove
- Basil to taste
- Salt to taste
- Pepper to taste
- Extra virgin olive oil to taste
Preparation
- 1
Wash 1 organic lemon well and grate its zest.
- 2
Heat a drizzle of extra virgin olive oil in a non-stick pan.
- 3
Add 1 clove of garlic and half of the grated lemon zest.
- 4
Add 250 g of risoni and let them toast for 1 minute, stirring.
- 5
Pour in hot salted water a little at a time, just like a risotto.
- 6
Continue cooking, adding water as it is absorbed.
- 7
Add 100 g of stracchino and stir until it melts.
- 8
Add the lemon juice, the remaining lemon zest, and fresh basil.
- 9
Season with salt and pepper, then serve with a drizzle of raw olive oil.