Ingredients
For the recipe of risotto with sweet lemons and coffee, grate the zest of one lemon, then squeeze it to obtain the juice. Cut the other lemon into thin slices; heat a teaspoon of honey with a teaspoon of water in a pan; add the lemon slices, bring to the boil and turn off. Leave to rest until the rice is cooked.
Chop half an onion and let it dry in a saucepan with a knob of butter. Add the rice and toast it for 1-2 minutes, then pour in the lemon juice. Then add a ladle of boiling salted water and cook the risotto by adding more water little by little, in 15-18 minutes.
Stir the rice with a knob of butter. Perfume with the grated lemon zest and complete it with the slices of candied lemon and coffee powder.
