Yogurt risotto with citrus touch.



For Home Yogurt Serum:

Whole milk 1 l.

Greek Yogurt 2 units.

For yogurt risotto:

Young garlic 1 unit.

Shallots 50 gr.

Extra virgin olive oil 50 ml.

White wine 100 ml.

Yogurt whey (previous elaboration) 200 ml.

Arborio rice 150 gr.

Butter 50 gr.

Greek yogurt 50 gr.

For the lemon skin puree:

Lemons 500 gr.

Butter 90 gr.

Liquid cream 40 ml.

Natural lemon juice 35 gr.

Water 200 ml.

Sugar 100 gr.

Butter 20 gr.

Liquid cream 20 ml.


Grated lemon skin 5 gr.

Ground cumin 5 gr.

Extra virgin olive oil 10 ml.


For homemade Yogurt Serum:

1. Warm up the milk to 80ºC. Once reached, lower the temperature to 40ºC, in the shortest possible time.

2. Add the Greek yogurt with a spatula and let it stand in the refrigerator for 6 hours.

3. Drain through a chinois strainer with paper and let drain at room temperature until you get the yogurt serum.

For yogurt risotto:

1. Slice the shallot thin and simmer with the garlic.

2. Add the rice, stir a few minutes until it absorbs some of the oil and becomes transparent.

3. Add the white wine and let reduce to dry.

4. Dip the rice with the yogurt serum (as if it were the broth that will be used in the normal cooking of a risotto).

5. Cook the rice while still stirring.

6. Taste and add salt if necessary and finish churning off the fire with the butter and Greek yogurt.

For the lemon skin puree:

1.Peel the lemons with a peeler, we will make the puree with the skin and with the lemon flesh we will make juice.

2. Blanch the lemon skin 4 times starting from cold water and changing the water each time. Drain the water.

3. Prepare a syrup by boiling the water with the sugar. Remove from heat and let cool.

4. Cook the blanched lemon skins in the syrup for 45 minutes.

5. Drain and mix in a blender adding the cream, butter and lemon juice.

6. Strain the mixture through the fine strainer and keep warm in double boiler.


1. Brush the glasses of yogurt with the lemon skin puree.

2. Fill with yogurt risotto and finish with a pinch of cumin powder, a touch of lemon zest and a few drops of extra virgin olive oil.

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