Boiled Acquerello rice with lemon juice


for 4 people:

500g or 3 cups Acquerello rice
Half a lemon
40g or 1/4cup extra virgin olive oil
100g or 1/2cup parmesan cheese
A pinch of salt

Peter Brunel


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This recipe by Peter Brunel for Tinkoff Team's athletes can be prepared in minutes, but can give you the necessary energy for several hours of racing


Bring the water to the boil and add the salt. Pour in the Acquerello rice and cook for 13 minutes. Drain the rice and stir in the lemon juice, the olive oil and the parmesan cheese. Use a mould to shape the rice on the plate. Sprinkle the rice with parmesan cheese, then add two drops of lemon juice and a little oil.