Mint & lemon risotto, trendy italian flavours in Paris

In Paris we love Italian cooking.  But we love to adapt it in a less traditional way making it minimalist, trendy or personal home made with a touch of “my grand’ma best recipes”. In other way we are very good in creating fusion cooking with the dishes of our Italian neighbours which we’re quite happy to make part of our Parisian heritage. From Tiramisu to spaghetti bolognese to special risotto, not a dishe that we try to adopt & adapt…

Ingredients for 6 servings

• 300g good quality rice
• 100 g parmesan
• 2 zest of lemon
• 1 small bunch mint
• 1 glass white wine
• 3 times the volume of rice (fresh or from a cube) chicken broth
• 2 soupspoons olive oil
• Guérande fine salt
• Freshly ground pepper


Preparation (25 minutes, includes 21 minutes cooking)


Rinse the mint. Remove the leaves and set aside a few leaves.
Bring the broth to a boil and then infuse the verbena for 5 minutes.


Peal and thinly slice the onion. Add oil to a casserole with a thick bottom and heat at a low temperature. Simmer the onion for 3 to 4 minutes. Then add the rice and cook for 3 minutes while stirring.
Add the white wine. Reduce.

Filter the broth and pour at once on the rice. Mix.


Cook on a low flame for 18 minutes while stirring on a regular basis, especially at the end of the operation when there is less liquid. If necessary, add a little more chicken broth.
Grate lemon and chop the leaves of mint that were put aside.
Add to the risotto and mix. Taste and, if necessary, adjust the seasoning with olive oil. Serve immediately.

Bon appétit! Béatrice

© Pictures: front page istock

Béatrice - Cooking

Bonjour, my name is Béatrice. Thanks to my grandmother, I developed a love of cooking in early childhood. At her, everything smelled of apple brioche, rhubarb jam and fresh country produces. It’s not always easy to cook in Paris as the number of invitations exceeds the days of the week! So, it’s really necessary to think out the menu in order to have a successful diner at home. The wining recipe: gourmet, seasonal and dietetic dishes. And surprising presentations. No longer possible to serve the traditional Blanquette of veal to make your guests happy…

Make sure you enter the (*) required information where indicated. HTML code is not allowed.

By continuing to use the site, you agree to the use of cookies. You can change this and find out more by following this link.