How to Prepare

1. Smash and peel the garlic cloves. Chop the garlic roughly. Cut the chili pepper in half, remove seeds, and slice thinly. Grate the Parmesan and Pecorino Romano cheeses. Chop the parsley.

2. In a pot, bring the chicken stock to a simmer over low heat.

3. In a large sauté pan, heat 1/3 cup of olive oil over low heat. Add 3 tablespoons of butter. Once melted, add the chopped garlic and sliced chili pepper. Cook until the garlic is translucent but not browned. Add the lemon peel pieces to the pan.

4. Add the Arborio rice to the pan with the garlic and chili pepper. Stir continuously for 2-3 minutes until the rice is lightly toasted and coated with the oil.

5. Begin adding the hot stock to the rice, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more stock. Continue this process until the rice is creamy and cooked to al dente (about 18-20 minutes).

6. Remove the lemon peel from the pan. Turn off the heat and add the remaining 3 tablespoons of butter, Parmesan cheese, and Pecorino Romano cheese. Stir until the butter and cheese are melted and well incorporated.

7. Add salt to taste and stir in the chopped parsley. Serve the risotto hot, garnished with a light dusting of extra grated Parmesan and Pecorino Romano cheese, and a sprinkle of parsley.