Ingredients for 2 people
15 g butter + 10 drops of lemon essential oil or half a squeezed lemon
saffron
Parmigiano Reggiano 30 g
oil 1 tbsp
vegetable broth
Procedure
For the flavored butter: soften the butter and bring it to room temperature, add the lemon essential oil or juice and mix well, place the butter in the fridge.
Brown the onion in the oil, add the rice and toast it, then add the broth, stirring.
Halfway through cooking, add the saffron after diluting it in a little broth.
Once cooked, turn off the heat and stir in the flavored butter and Parmigiano Reggiano.
Recipe by Dr. Francesca Archero, nutritional biologist
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