Piures risotto

wash the rice with plenty of cold water, until the water runs clear, without the grain starch. reserve.
With the clean piures, half an onion cut into cubes and a clove of garlic, make a broth from cold water, remove the foam that forms on the surface. add the white wine and seasonings. cook for five minutes after the first boil. Sauté the remaining half onion in good quality olive oil, until it becomes transparent; Add a finely chopped garlic clove and the washed and drained rice, add the hot broth from the piures, little by little; the idea is to slowly add moisture to the rice so that it becomes creamy. repeat this process until the grain is al dente; later add the cream, the lemon zest and the piures of the broth, correct the seasoning if necessary and add a generous splash of olive oil. serve immediately, with the crushed coriander seeds and freshly grated Parmesan cheese.