Elaboration:
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Grate the Parmesan cheese and prepare the crispies by placing four small mounds on a baking tray covered with a silpat or greaseproof paper.
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Bake at 180ºC for 5 minutes or until they begin to brown.
Let cool until ready to serve. -
Crush the garlic cloves together with the vegetable stock, transfer it to a saucepan and keep it warm over very low heat while continuing to prepare the rest of the ingredients.
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Next, peel and cut the onion in a fine brunoise and fry it in a saucepan using half of the butter as fat.
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When the onion is translucent add the rice, stir and fry for a minute.Then add the white wine, increase the heat and let the alcohol evaporate before adding the broth. We will do this ladle by ladle, without adding the next one until the rice has absorbed all the liquid.
We stir throughout the process so that the rice releases its starch and binds the grains, turning it into a creamy morsel. -
After 18 minutes our risotto will be almost ready and we will only need to add the grated Parmesan cheese and the rest of the butter.
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Stir, adjust the salt if necessary and let it rest for a few minutes before serving with the Parmesan crispies and lime zest all over the surface
