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Lemon Risotto with a Gallo D.O. Madeira Wine Vinegar Reduction

Vegetarian A- A+

Preparation Time: MEDIUM
Serves: 4


  • 160g Arborio rice
  • 1 Lemon
  • 1 Orange 
  • 50g Chopped onions
  • 10g Chopped garlic
  • 100ml White wine
  • 1lt Vegetable broth
  • 1dl Gallo Classic Extra Virgin Olive Oil
  • 50g Grated parmesan cheese
  • 20g Butter
  • Saffron to taste
  • Gallo D.O. Madeira Wine Vinegar Reduction to taste

Peel the citrus fruits and grate the zest.
Spread the cheese over baking paper and make a round shape. Bake in a hot oven until golden, remove and cool.
Braise the garlic, saffron and onions in Gallo Classic Extra Virgin Olive Oil. Add the rice and fry for a little while. Add the white wine and allow the alcohol to evaporate. Add the hot vegetable broth and cook, stirring now and then until you obtain a creamy rice. Check the seasoning and add the lemon zest. With the heat turned off, add the butter and the rest of the citrus fruit zest.
Serve with the crispy parmesan and the Gallo D.O. Madeira Wine Vinegar reduction.

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