First chop the basil and use it to flavor the oil in the casserole, then add the rice and toast it.

Sprinkle with the limoncello, always over high heat, then lower the heat, add 1 ladle of broth and start the normal cooking of the risotto, adding hot broth as it is absorbed.
When cooked, season with salt and pepper, then stir in butter, parmesan and lemon peel.

The limoncello risotto is ready, served, decorated with fresh basil and served.

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