Risotto Al Limone (Lemon Risotto)

How to Make Risotto Al Limone (Lemon Risotto)

1. 1

   Step 1: Prep stock, lemon and cheese

   Active 15 min

   Pour the low-sodium chicken or vegetable stock into a medium saucepan and warm over low heat until it is steaming gently; keep it on the lowest heat so it stays hot while you cook the risotto. Zest the large lemon, then cut and squeeze about 2 tablespoons of the lemon juice and set both aside. Finely grate the Parmesan and mince the shallot so everything is ready at hand.

   For this step

   • 5 cupslow-sodium chicken or vegetable stock
   • 1 largelarge lemon (zest and about 2 tbsp juice)
   • 3/4 cupfreshly grated Parmesan cheese
   • 1 smallshallot, finely minced
   
2. 2

   Step 2: Sauté shallot

   Active 4 min

   In a wide, heavy-bottomed sauté pan or skillet over medium heat, add the extra-virgin olive oil and 2 tablespoons of the unsalted butter. When the butter has melted, add the minced shallot and cook, stirring, until it is soft and translucent but not browned, about 3–4 minutes.

   For this step

   • 1 tablespoonextra-virgin olive oil
   
3. 3

   Step 3: Toast rice and deglaze

   Active 4 min

   Add the Arborio rice to the pan with the shallot and stir to coat the grains for about 1–2 minutes until the edges look translucent. Pour in the dry white wine and stir until the wine has mostly evaporated and the rice has absorbed the flavor, about another 2 minutes.

   For this step

   • 1 1/2 cupsArborio rice
   • 1/2 cupdry white wine
   
4. 4

   Step 4: Cook risotto with hot stock

   Active 16 min

   Begin adding the hot stock one ladle (about 1/2 cup) at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next ladle. Continue this process, stirring often to encourage creaminess, until the rice is tender-but-firm (al dente) and the mixture is creamy, about 14–16 minutes and using most or all of the 5 cups of stock.
   
5. 5

   Step 5: Finish with lemon, butter and Parmesan

   Active 4 min

   Remove the pan from the heat and stir in the remaining 2 tablespoons of unsalted butter, the freshly grated Parmesan, the lemon zest and the reserved lemon juice; season with kosher salt to taste. Stir vigorously for 1–2 minutes to emulsify the butter and cheese into a glossy, creamy risotto.

   For this step

   • 1 teaspoonkosher salt
   
6. 6

   Step 6: Rest briefly and serve

   Active 2 min · Passive 2 min

   Let the risotto rest in the pan for 1–2 minutes so the texture settles, then spoon onto warmed plates and serve immediately while still creamy. Offer extra grated Parmesan at the table if desired.

1. Pour the low-sodium chicken or vegetable stock into a medium saucepan and warm over low heat until it is steaming gently; keep it on the lowest heat so it stays hot while you cook the risotto. Zest the large lemon, then cut and squeeze about 2 tablespoons of the lemon juice and set both aside. Finely grate the Parmesan and mince the shallot so everything is ready at hand.
2. In a wide, heavy-bottomed sauté pan or skillet over medium heat, add the extra-virgin olive oil and 2 tablespoons of the unsalted butter. When the butter has melted, add the minced shallot and cook, stirring, until it is soft and translucent but not browned, about 3–4 minutes.
3. Add the Arborio rice to the pan with the shallot and stir to coat the grains for about 1–2 minutes until the edges look translucent. Pour in the dry white wine and stir until the wine has mostly evaporated and the rice has absorbed the flavor, about another 2 minutes.
4. Begin adding the hot stock one ladle (about 1/2 cup) at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next ladle. Continue this process, stirring often to encourage creaminess, until the rice is tender-but-firm (al dente) and the mixture is creamy, about 14–16 minutes and using most or all of the 5 cups of stock.
5. Remove the pan from the heat and stir in the remaining 2 tablespoons of unsalted butter, the freshly grated Parmesan, the lemon zest and the reserved lemon juice; season with kosher salt to taste. Stir vigorously for 1–2 minutes to emulsify the butter and cheese into a glossy, creamy risotto.
6. Let the risotto rest in the pan for 1–2 minutes so the texture settles, then spoon onto warmed plates and serve immediately while still creamy. Offer extra grated Parmesan at the table if desired.