PIEDMONTESE RISOTTO WITH LEMON

Traditionally the Piedmont method for cooking rice involves adding it to the stock and seasoning, which will be absorbed in cooking. In this recipe, risotto is cooked the classic way by adding meat stock gradually. It is made creamier by incorporating butter and parmesan just before serving. The flavouring added by the egg yolk, lemon and herbs, reminds us of the old finish “a fricassea” used for veal or lamb. It gives a creative touch to this risotto and places it in the antique bourgeois cuisine of Piedmont.

In the noble villas of the Monferrato area, it is not uncommon to find a lemon house: a greenhouse with lemon trees in wooden vases to be transported out in the garden during summer.