Bergamot Risotto Ingredients: Water, oil, rice, bergamot juice, bergamot zest, salt. Preparation time: 16-18 minutes, depending on the rice. In a pot, bring a liter of vegetable broth to a boil. As soon as the water starts boiling, take a pan and pour 3-4 tablespoons of extra virgin olive oil along with 100 grams of Carnaroli rice. Toast the rice and add ½ glass of dry white wine, letting it evaporate. Start adding ladles of broth as needed to cook the rice. After 10 minutes, adjust the salt and add the juice of ½ bergamot or 50 grams of our juice along with the grated zest of half a bergamot. Continue adding broth for the remaining cooking time. It's not recommended to stir in butter or Parmesan as usually done with risottos, but it's essential to season with a drizzle of our bergamot dressing. Plate and serve. Enjoy your meal!