Lemon Risotto

Lemon risotto is a light and fragrant dish, typical of Italian cuisine, that combines the creaminess of rice with the citrusy freshness of lemon. Here is the recipe for a delicious lemon risotto.

Ingredients

• 320 g of risotto rice (such as Arborio, Carnaroli, or Vialone Nano)
• 1 organic lemon (zest grated and juice)
• 1 shallot (or small white onion)
• 1 liter of vegetable stock (or chicken stock if preferred)
• 50 g of butter
• 100 ml of dry white wine
• 40 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. In a large pot, heat two tablespoons of extra virgin olive oil and half of the butter over medium heat.
2. Finely chop the shallot and let it soften in the oil and butter without browning.
3. Add the rice and toast for a couple of minutes until it becomes translucent, stirring continuously.
4. Deglaze with the white wine and let the alcohol evaporate on medium-high heat.
5. Lower the heat and start adding the broth a little at a time, waiting for the rice to absorb the liquid before adding more, continuing to stir.
6. Grate the lemon zest and squeeze the juice, being careful not to include the white part which could make it bitter.
7. Midway through the rice’s cooking, add the grated lemon zest.
8. Continue cooking following step 5 until the rice is al dente (about 18 minutes).
9. Turn off the heat, add the lemon juice, the remaining butter, and the grated Parmesan cheese. Stir well until the risotto is creamy.
10. Let the risotto rest for a minute, then adjust the seasoning with salt and pepper.
11. Serve hot with an additional sprinkle of grated lemon zest and Parmesan if desired.

The secret to a perfect lemon risotto is the balance between the tartness of the lemon and the creaminess of the butter and Parmesan, as well as the proper cooking of the rice, which should be al dente. Enjoy your meal!