Risotto Carnaroli perfumed with lemon peel with goat cheese and toasted pecans

Toast the rice with extra virgin olive oil in a saucepan and, when the rice grain is shiny, blend with white wine. Once the alcohol has evaporated, add the previously prepared vegetable broth and add salt.

Cook for about 15/18 minutes.

Meanwhile, whip the goat cheese with 30g of cream and a grind of black pepper to make it creamy, and toast the walnuts in a ventilated oven for about 5 minutes at a temperature of 180 degrees.

5 minutes before the end of cooking, add the grated lemon zest to the rice so that it releases its aroma. Once the rice is ready, stir in the butter and Parmesan, adjusting the flavor by adding salt and pepper if necessary.

Once whipped, with the help of a pastry bag, arrange the goat cheese in tufts on top of the risotto, coarsely crumbling the toasted walnuts and the lemon zest.