Tiberino Risotto Ravello with Lemon Zest

The richness and fragrance of lemon oils please our senses in this delicious risotto that will remind you of Ravello city. Preparation: bring to a boil 3 cups of water with two tablespoons of extra virgin oil. Stir in the content of the package, cover and simmer until the water is completely absorbed. Alternatively cook this one-pot risotto as a traditional risotto, gradually adding water or broth during cooking until desired texture is reached. Useful tips: try it with some tuna in oil melted with one knob of butter and fresh parsley. Wine-paring: Pinot Gris or Verdicchio, or any other medium bodied white wine. Ingredients: Carnaroli rice, lemon zests, herbs, vegetal broth without glutamate.