Squeeze the two lemons and set aside the juice. Next, grate the rind of the lemons, taking care not to reach the pulp.

Chop the onion very finely and place it in a large saucepan and then add a drizzle of olive oil. Turn the heat on a low flame and fry the onion. Once browned, add the rice and toast for a couple of minutes, mixing with the oil and onion.

Pour a glass of Prosecco DOC into the pan and simmer until it has evaporated. Now start adding the vegetable stock (pre-mixed with warm water). The liquid stock should be added one ladle at a time. Once the rice has absorbed all the liquid, you can add the second ladle and so on until the rice is cooked. Don't forget to keep stirring.

Halfway through cooking the rice, add the lemon juice and another glass of Prosecco D.O.C. and continue to mix.

Once the rice is cooked, add the butter and Grana Padano PDO, adjust with pepper and salt according to your taste and keep mixing for a creamy consistency.

Your risotto is ready to plate and serve.