Put the almonds in a blender (I used half peeled and half shelled, both are fine), the lemon peel and water and blend.
Peel and chop the shallot, then brown it in a saucepan with a little oil.
Also add the rice and toast it, then blend with the white wine, finally start cooking, adding the hot broth 1 ladle at a time.
When the rice is almost cooked, add the almond and lemon cream, then stir in the butter and parmesan.
The almond and lemon risotto is ready.
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