Ingredients

• 480 g whole Carnaroli rice
• 100 g sugar
• 80 g butter
• 60 g Grana Padano Dop
• 1 pc cedar
• rice flour
• desalted capers
• lemon
• sage
• White wine vinegar

For the recipe for risotto with candied citron, capers and sage, blanch the citron rind for a few moments. Dissolve the sugar with 150 g of water and the juice of 1/2 citron on the stove; add the citrus zest to the syrup and turn off the heat after 1 minute. Let everything cool, then cut the zest into strips.
Toast the rice in a fat-free saucepan for a few minutes; wet it with 1 ladle of boiling water
and cook in 40-45 minutes, gradually adding a little boiling water. Meanwhile, heat the peanut oil; flour 30 sage leaves with rice flour and fry them for a few seconds. Drain them and arrange them on kitchen paper to dry them. Salt them lightly just before use.
Finally, stir the risotto with the butter, parmesan, 1 tablespoon of vinegar and season with salt. Add the grated zest of 1/2 lemon and a drizzle of extra virgin olive oil. Serve it by completing each dish with some capers, cedar peels and fried sage.