Menton lemon and pecorino risotto

Zest the Menton lemon finely and squeeze out the juice.

Heat the vegetable stock and keep it warm.

Heat the olive oil in a large frying pan over medium heat.

Add the finely chopped onion and sauté until translucent.

Add the rice and let it glaze (slightly translucent) for 2-3 minutes.

Deglaze with white wine and 1 tablespoon organic balsamic with Menton lemon.

Reduce until completely evaporated.

Pour in the hot broth gradually, one ladle at a time, stirring constantly.

Wait until the liquid is almost completely absorbed before adding the next ladle.

Repeat for about 18 minutes, until the rice is creamy but still slightly al dente.

Add Menton lemon juice and 2 tablespoons organic Menton lemon balsamic to intensify aromas.

Add the butter and grated pecorino, and mix gently.

Season to taste with salt and pepper.