Risotto with lemon and herbs
Instructions
Peel, wash and coarsely chop the herbs, Peel and chop the onion and let it dry in a saucepan with the butter.
Add the rice, let it toast briefly, add the herbs then bathed with the juice of 1/2 lemon and a couple of ladles of boiling broth.
Cooking rice dishes by combining other stock whenever necessary.
Meanwhile, in a bowl, beat with a fork the eggs with the milk, a pinch of salt and pepper and grated lemon zest.
Pour the Parmesan cheese in the risotto just minutes before the end of cooking, add the egg mixture, stir well and finish cooking.
