Risotto al Limone (Lemon Risotto)

A white bowl filled with creamy risotto on a marble tabletop with white lace napkins and a glass of white wine.

5 from 4 votes

Risotto al Limone (Lemon Risotto)

The constant stirring a risotto requires can be a barrier of entry for some home cooks, but think of it as 20 minutes just for yourself – a meditation if you will. Relax, pour a glass of crisp white wine and slowly stir together this creamy, lemony risotto al limone. Note: this recipe was adapted from the book; Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant

Prep Time15

Cook Time45

Course: Main Course

Cuisine: French

Servings:

Calories: 799kcal

Author: Leigh Anderson

Ingredients

4 tbsp butter
2 medium shallots or onion
1/2 cup dry white wine
2 cups arborio rice
6 cups chicken stock or water
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

Instructions

In a small saucepan, bring the chicken stock to a simmer over medium heat, then reduce heat to lowest setting just to keep warm.
Next, heat a medium sized skillet or dutch oven over medium. Add the butter, as soon as it melts add the minced shallot and cook, stirring occasionally, until softened but not browned, about 5 to 7 minutes. Add the rice and stir until evenly coated in butter.
Next pour in the wine and increase heat to medium-high. Cook, stirring frequently, until all of the liquid is absorbed into the rice, about 2 minutes.
Next, begin to gradually add the chicken stock, ½-1 cup (enough to just barely cover the rice) at a time, stirring frequently until absorbed before adding in more. Continue this process over a period of about 15 minutes, adding more stock as each previous amount is absorbed. Cook until rice is al dente and risotto is creamy and saucy, about 18 minutes total. (If you need more liquid because you run out of hot broth, you can simply use hot water.)
Turn off heat. Stir in the heavy cream, grated parmesan cheese lemon juice and zest. Season to taste with salt. Divide among 4 shallow bowls and garnish with preserved lemon and extra grated parmesan (optional). Serve immediately.

Notes

Ingredient Notes and Substitutions:

Rice: Arborio is the go-to, and most readily available rice for risotto. Carnaroli is also traditional and delicious, but harder to track down.
Chicken Stock: Vegetable stock or water can be substituted instead of chicken stock.
Preserved Lemon: Preserved lemons add a punch of tangy, briny complexity to any dish. They're optional in this recipe but if you happen to have some they do add a nice additional layer of lemon flavor.

Storing and Reheating Leftovers:

Leftover risotto will stay fresh in the refrigerator for 2-3 days. Reheat over low heat in a pot on the stovetop with a bit of water or stock to loosen up the mixture.

Nutrition