Risotto al Limone

Prepare the ingredients by chopping the celery, onion, and porro.

Zest and juice the lemons, setting aside the juice for later.

In a pan, heat the olive oil and butter over medium heat.

Add the chopped vegetables and sauté until soft.

Stir in the rice and toast it for a couple of minutes.

Pour in the white wine and let it evaporate.

Add the bay leaves and gradually add water or broth, stirring frequently.

Once the rice is nearly cooked, add the lemon juice and zest, and stir well.

Incorporate the provolone cheese and anchovies, mixing until melted and combined.

Spice Level:

Dietary