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Lemon Risotto (Risotto al Limone) Recipe

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4.1 from 63 reviews

Risotto al Limone is a creamy and zesty Italian rice dish featuring arborio rice simmered in chicken stock and white wine, enriched with butter, parmesan cheese, and a bright hint of fresh lemon juice and zest. This elegant yet comforting recipe takes about an hour to prepare and yields four satisfying servings—perfect for a dinner that impresses with simplicity and bright flavors.

Ingredients

Main Ingredients

  • 4 tbsp butter
  • 2 medium shallots (or onion), minced
  • 1/2 cup dry white wine
  • 2 cups arborio rice
  • 6 cups chicken stock (or water), kept warm
  • 1/4 cup heavy cream
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest (about one lemon)
  • 4 oz grated parmesan cheese (plus more for serving)
  • 2 tbsp minced preserved lemon rind (optional)
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Simmer the stock: In a small saucepan, bring the chicken stock to a simmer over medium heat, then reduce the heat to the lowest setting just to keep it warm throughout the cooking process.
  2. Sauté the shallots: Heat a medium-sized skillet or Dutch oven over medium heat. Add the butter and, as soon as it melts, add the minced shallots. Cook, stirring occasionally, until softened but not browned, about 5 to 7 minutes.
  3. Add the rice: Stir the arborio rice into the shallots and butter, ensuring each grain is evenly coated in butter for about 1-2 minutes.
  4. Add the white wine: Pour in the wine and increase the heat to medium-high. Cook, stirring frequently, until all the liquid is absorbed by the rice, which should take about 2 minutes.
  5. Gradually add warm stock and cook: Begin adding the warm chicken stock ½ to 1 cup at a time, just enough to barely cover the rice. Stir frequently and wait until the liquid is absorbed before adding the next portion. Continue this gradual addition and stirring for approximately 15 minutes, ensuring the rice cooks evenly and releases its starches, creating a creamy texture. If you run out of stock, substitute with hot water as needed.
  6. Finish the risotto: Once the rice is al dente and the risotto is luscious and saucy (about 18 minutes total cooking time), turn off the heat. Stir in the heavy cream, grated parmesan cheese, lemon juice, and lemon zest. Season with salt and freshly cracked black pepper to taste.
  7. Serve: Divide the risotto evenly among four shallow bowls. Garnish with the optional minced preserved lemon rind and extra grated parmesan. Serve immediately while hot and creamy.

Notes

  • For a vegetarian version, substitute vegetable stock for the chicken stock and omit optional preserved lemon rind if it contains non-vegetarian additives.
  • Use dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
  • Keep the stock warm throughout cooking to ensure smooth absorption and consistent cooking of the rice.
  • The preserved lemon rind adds an intense lemon flavor but can be omitted if unavailable or unfamiliar.
  • Stirring frequently prevents the rice from sticking and helps release the starch needed for a creamy texture.
  • Adjust seasoning and lemon juice at the end to balance creaminess with zesty brightness.

Find it online: https://recipethrive.com/lemon-risotto-risotto-al-limone-recipe/