We begin with the Agrelia by snapping their ends, about 2/3 to the end of each one. Wash and let dry.

Put a large sauce pan on medium heat and when hot drizzle 2 tablespoons of the oil. After a minute add the agrelia and toss frequently for about 5 minutes. Reduce the heat and keep the lid of the pan on so as to help soften them. Add the lemon juice and stir for another minute. Remove from fire and when cold enough to handle cut them in 2 cm pieces. Keep aside.

Lightly wipe the pan that was previously used and put on medium heat. Add the remaining 2 tablespoons of the oil and a minute later add the onions. Sauté for few minutes until translucent and then add the rice stirring to get well coated with the oil. Toss for a minute and then deglaze with the wine.

Allow the wine to reduce by half and the alcohol to be evaporated and then start adding two ladles at a time of the chicken stock, simmer and stir. Continue the same procedure until the rice is cooked to al-dente.

Just before the last ladle and when the rice has some bite in the centre, add the agrelia. Add the last ladle of the chicken stock and stir. Allow to reduce, you want a creamy but not runny risotto, add the butter and 60 gr of the Parmigiano Reggiano cheese. Season with the salt and pepper and remove from heat.

Serve the risotto in a flat dish and sprinkle the remaining Parmigiano Reggiano cheese.