Lemon Risotto or Risotto al Limone is a simple risotto with the most basic of ingredients. Consequently, it has a light, delicate flavour with the citrus juice and zest taking centerstage, without ever overpowering.
Estimated reading time: 5 minutes
How to Serve Lemon Risotto
I first had the pleasure of this dish in a restaurant in Turin, some years ago. I was a little uncertain about it initially, thinking that it was going to be awfully bland. But of course, I had to try it, and I’m so glad I did!
Our lemon risotto makes a great first course, starter or main course, as risotto is more commonly served outside of Italy. While it is perfectly delicious eaten on its own, it is magnificent served alongside seafood
My favourite way of topping this risotto al limone is with some charred garlic prawns (shrimps), as both garlic and seafood play so well together with lemon.
Cheese with Seafood in Italian Cooking
Tradition will tell you to hold the parmesan if you are cooking with seafood, for the simple reason that cheese will overpower the delicate and subtle flavours of seafood.
If I’m making a seafood risotto, then yes, I will certainly leave out the cheese. But here, if you are just topping the risotto al limone with seafood, or serving the seafood on the side, then it is just a matter of taste, in my opinion. I shall leave that up to you to decide. Just don’t tell your Italian grandmother, ok?
Basic Risotto Recipe
This lemon risotto, at its heart, is a basic risotto recipe, or risotto bianco. All we do, is add a citrusy angle and a touch of creamy depth with the egg yolk.
You can read more about the basic risotto recipe, the history of risotto, and so much more, in the post on Basic Risotto. Click here or the image below to go there.
Risotto Rules!
It certainly does in our home! But seriously though, head on over to the article on Basic Risotto, as mentioned above, to read up on all the technicalities of making a good risotto.
On the basic risotto post, we talk about:
- risotto rice
- risotto stock
- risotto science (!)
- fat for risotto
- stirring or no stirring
- mantecatura – the art of creaming with the addition of fat (butter, olive oil, cheese)
In other words, everything you ever wanted to know about risotto. But were too afraid to ask?
How do you like to cook your risotto?
Let me know with a comment below.
I know in this day of quick and easy, many, many people are constantly looking for recipes that don’t need much work or time. And while there are many proponents of just dump the stock in there and leave it for 13, 14, 15 minutes, to me, nothing beats the creamy risotto you get when you stir frequently.
Now I’m not asking you to be a martyr to your rice, and stand there going round and round, pour, round and round. Even if that’s what I do when making risotto – what’s 15 minutes in the grand scheme of things, eh?
“Cheating” at Cooking Risotto
Here’s a compromise: as mentioned in the Basic Risotto recipe, instead of a small ladle at a time, go for 1 cup at a time. So that’s 250ml of stock with each addition. You are cutting down on the effort, without too much of a loss in quality. But you must stir! That’s what encourages the starch to dance, as you’ll read on the basic risotto post.
Can you cook risotto without stirring?
Sure you can, to-may-to, to-mah-to, right?
Head on over to the Basic Risotto post, and find out how.
Also, eating and cooking is a very personal experience, don’t forget that.
And if you are new to risotto making, you might want to read up on all the principles of risotto making in our Basic Risotto post. But hey, it’s not rocket science, it really is one of the easiest thing in the world. Almost.
Let’s look at our lemon risotto recipe below.
More Risotti on LinsFood
And for more risotto recipes, check out The Risotto Masterclass Page for gems like:
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Grazie!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Lin xx
Lemon Risotto (Risotto al Limone)
Ingredients
Lemon Risotto
- 1.5 litres chicken or vegetable stock
- 400 g carnaroli rice (or any risotto rice you can get)
- 1 medium onion
- 2 Tbsp salted butter
- 2 Tbsp EV olive oil
- 125 ml dry white wine (skip if you don't do alcohol)
- salt if needed
- freshly ground black pepper
For finishing the Risotto
- 2 Tbsp cold salted butter
- 60 g parmesan cheese
- 1 large egg yolk lightly beaten
- 2 Tbsp limoncello completely optional
- juice of 1 large lemon
- zest of 2 large lemons
To serve
- lemon wedges
Instructions
- Place your stock, or water plus stockpots on high heat. Once it’s boiling, lower the heat down and leave it to simmer happily.
- While waiting for the stock, chop the onion up finely. Set aside.
- Heat the butter and olive oil on low heat and sauté the onions for 3 minutes, stirring.
- Add the rice and coat with all that fat, stirring well. Toast the rice for 3 more minutes, until the edges turn translucent.
- Increase the heat to medium and pour in the wine, stir, and leave to evaporate, stirring a little. Skip this step, if you don’t do alcohol.
- Add 1 cup of the simmering stock and stir gently. You can take a break, it doesn’t need to be round and round constantly, just regular stirring while the stock evaporates.
- When the stock has evaporated, add half a cup more of the stock, stir, and repeat this process for 12 minutes. Yes, watch the clock or put your kitchen timer on.
- Check the rice at the 12 minute mark. It should be just about done, depending on your rice, and the heat. Is it cooked – soft on the outside with just a bite in the middle? Is the risotto looking creamy, like a thick version of rice pudding? If it is, it’s done. If it’s not, add 1/4 cup stock, and stir. When that stock has been absorbed, check again. You shouldn’t really need to cook longer than 15-17 minutes in total.
- Then check the seasoning – does it need salt? Add some if you think it does, and stir it in.
- Take the risotto off the heat. Tip the butter, parmesan, egg yolk, limoncello, if using, lemon juice and half the lemon zest onto the risotto. Using a wooden spoon, stir it all in thoroughly and vigorously for a whole 30 seconds.
- Cover and leave to rest for 2 minutes.
- Spoon out the risotto onto serving plates and top with a small scatter of the lemon zest.
- Serve with a wedge of lemon for each diner to squeeze more juice on if desired.
Really really good. Served it with some spicy prawns and the contrast was awesome. I think the 3rd risotto I’ve cooked from your collection – perfect everytime!
That’s awesome, Pete. Thanks for letting me know.
We made it for lunch yesterday just the way you suggested it on the main risotto page. Everyone sat around with nibbles and drinks while I cooked it. It was a breeze, the timings were perfect. And most importantly – it was a huge hit! Thank you!
Oh wow, Natalie, I’m really pleased to hear that! It’s how I love cooking risotto when having friends around. And I’m pleased to hear that everyone enjoyed the recipe and that timing worked perfectly for you.
Can I make this vegan?
Hi Shannon, yes, you can. Just leave out the butter and use EV olive oil instead. You can replace the parmesan with vegan cheese or leave it out altogether.
This recipe looks like it tastes amazing! On my list to be made soon!
It sure is.
This was so delicious!! We had it for lunch on Sunday, and everyone enjoyed it. And it quick and easy too, thank you.
Thank you Lauren, I’m pleased to hear that!
This is a fantastic recipe, Chef! I’d like to make it for Sunday lunch, with the prawns. have you got a recipe for them that I can use?
Hi Nas, thank you, I’m glad you like it.
The prawns – all you do is:
rub some salt all over the prawns
fry them in olive oil over high heat, about 2-3 minutes on each side. When you flip them over to the other side sprinkle some finely chopped garlic.
about 1 clove garlic to 6 prawns.
Let me know how it goes.