Lemon and Rosemary Risotto, Burola Sauce

Method

1. 01 / Prepare the burola sauce

   Shape it into balls with a diameter of approximately 3 cm and brown them in a hot pan over a high heat. Add the red wine, tomato paste and meat extract, then cook for approximately 15 minutes. The burola sauce is ready when it is thick, brick-coloured and the meatballs have a firm consistency.

2. 02 / Prepare the lemon peel and rosemary

   Peel the lemon with a potato peeler, avoiding detaching the white part as well. Cut the rinds into julienne strips, very thin strips, and cook them for 30 seconds in boiling water. They will therefore lose their bitter component. Tear off the needles from the sprig of rosemary and chop them very finely.

3. 03 / Prepare the risotto

   Chop the shallots very finely and sauté them with a knob of butter in a saucepan. Be careful not to let the shallots brown, they must only soften so that the taste of the shallots is not overpowering in the risotto. At this point add the rice and let it cook until it is boiling to the touch of your hand. Add the white wine to the rice and let it evaporate. Add the boiling stock and cook, stirring gently, especially in the first 10 minutes, when the rice needs to hydrate well. The total cooking time is approximately 20 minutes. A short time from the end, add the lemon peel. The risotto is cooked when, tasting it, it is al dente. Stir the risotto, with the heat off, add the butter, Parmigiano Reggiano, and the chopped rosemary. The use of a rice high in starch such as Carnaroli allows for a creamy risotto.

4. 04 / Finish the prep

   Bind the sauce with a knob of butter, put the risotto on serving plates and finish with the meatballs.