If you are looking for a recipe with a delicate and fresh flavor, suitable even for warmer seasons, we recommend our Lemon and prawns risotto.

First, melt the butter in a saucepan, add the finely chopped garlic and leek and brown it until it is translucent. At this point add Flora Il Classico rice and, after toasting it by stirring it with a wooden spoon for a few minutes, start cooking by slowly adding the stock.

Extract the lemon juice with a orange squeezer and add half of it to the risotto.

In the meantime, sauté the peeled prawns for a few minutes in a frying pan until they have reached a rosy color and add the remaining lemon juice (keep a few intact prawns aside for decoration of the dish).

At this point you can add the prawns to the risotto, let it rest for a few seconds before serving it in soup plates and garnishing it with prawns, lemon slices, and a few zests made from the peel and a sprinkling of thyme.