Finely chop the shallot and sauté for a few minutes with extra virgin olive oil.
Add the rice and toast it, stirring often for two minutes, then moisten with two ladles of hot broth and cook over medium heat, adding more hot broth as it is absorbed.
Halfway through cooking, add half of the mascarpone.
At the end of cooking, remove from the heat, add a teaspoon of grated lemon zest, a tablespoon of Provence herbs and the Parmesan.
Mix thoroughly and serve topped with bottarga.
Wine
Serve hot, ideally paired with a glass of fresh white wine.
Italia
| Energy (kcal) | 335.58 |
| Carbohydrates (g) | 47.44 |
| of which Sugars (g) | 0.72 |
| Fat (g) | 11.48 |
| of which Saturates (g) | 6.3 |
| Protein (g) | 8.52 |
| Fiber (g) | 0.99 |
| Sale (g) | 0.16 |
