Ingredients:
- 320 g of rice
- 1 teaspoon of Jalap-Lemon spice
- 40 g of white wine
- 100 g of robiola cheese
- 1 sprig of fresh thyme
- 20 g of Pecorino Romano DOP
- Vegetable broth, as needed
- Freshly ground black pepper (optional)
Preparation: To prepare it, start by toasting the rice in a saucepan over medium heat. No seasonings are needed at this stage; the rice simply needs to heat through and become slightly translucent. Toast for 3-4 minutes, stirring often to prevent sticking.
Next, deglaze the rice with a bit of white wine. This is a crucial step to add that aromatic hint that balances the citrusy lemon flavor. Once the alcohol has evaporated, you can begin adding hot vegetable broth, little by little. This is the heart of risotto preparation: stir regularly and add more broth only when the rice has absorbed the previous liquid. It will take about 16-18 minutes of cooking to reach the right consistency—al dente but soft.
When the rice is cooked, turn off the heat and add the grated Pecorino Romano and robiola cheese. These cheeses will make the risotto creamy and rich without overwhelming the other flavors. Stir well to combine everything.
Now it’s time to give the dish its distinctive character: the Jalap-Lemon spice. A teaspoon is enough to add a touch of spiciness and lemon aroma. Finish with a few fresh thyme leaves, which will add a herby and refreshing note to the dish. If the risotto seems a bit too thick, you can add another ladle of broth to keep it creamy and fluid.
Finally, a pinch of freshly ground black pepper if you like contrast, and the risotto is ready to serve. The result will be an elegant dish with a balanced flavor, perfectly combining the sweetness of the cheese, the spiciness of the spices, and the citrusy aroma of the lemon.
