Lemon Risotto or Risotto al Limone is a simple risotto with a light, delicate flavour with the citrus juice and zest taking centerstage, without ever overpowering.
- 1.5 litres (6 cups) chicken or vegetable stock
- 400g (2 cups) carnaroli rice (or any risotto rice you can get)
- 1 medium onion
- 2 Tbsp salted butter
- 2 Tbsp EV olive oil
- 125ml (1/2) cup 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
- 60g (2 oz) parmesan cheese
- 1 large egg yolk, lightly beaten
- 2 Tbsp limoncello (completely optional)
- juice of 1 large lemon
- zest of 2 large lemons
- lemon wedges
- 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.
- Category: First or Main Course
- Cuisine: Italian