Description
Creamy Italian “Lemon Risotto” brings sunshine from Mediterranean kitchens with its zesty, elegant charm. Silky arborio rice gleams with bright citrus notes, promising a delightful culinary journey that refreshes and satisfies you.
Ingredients
Scale
Main Ingredients:
- 300 grams (10.5 ounces) risotto rice
- 1 liter (4.2 cups) vegetable stock
- 60 grams (2.1 ounces) unsalted butter
- 4 tablespoons Parmesan cheese
Aromatic Ingredients:
- 2 shallots
- 1 stick celery
- 2 sprigs rosemary
- Zest and juice of 1/2 lemon
Finishing Ingredients:
- 1 tablespoon olive oil
- 1 egg yolk
- 60 milliliters (2 fluid ounces) double cream
- Salt
- Pepper
Instructions
- Sauté finely chopped shallots and celery in a blend of butter and olive oil until translucent and fragrant, approximately 3-4 minutes over medium heat.
- Introduce arborio rice to the pan, stirring continuously to coat grains with fat and allow slight toasting for enhanced flavor, about 2 minutes.
- Gradually incorporate hot vegetable or chicken stock, one ladleful at a time, stirring consistently to release rice’s natural starches and create creamy texture.
- Continue adding stock and stirring until rice reaches a tender yet slightly firm al dente consistency, approximately 18-20 minutes.
- Whisk together egg yolk, heavy cream, fresh lemon zest, grated Parmesan cheese, and finely chopped rosemary in a separate bowl until smoothly combined.
- Remove risotto from heat and immediately fold in the lemony cream mixture, adding a final knob of cold butter to enhance richness and achieve silky consistency.
- Taste and adjust seasoning with sea salt and freshly ground black pepper as needed.
- Transfer to warmed serving plates, garnishing with additional freshly grated Parmesan cheese and optional lemon wedges for extra brightness.
Notes
- Sauté vegetables on low heat to prevent burning and develop a sweet, delicate flavor foundation for the risotto.
- Toast rice briefly to create a protective starch coating, ensuring each grain remains separate and absorbs liquid perfectly.
- Use warm stock consistently to maintain steady cooking temperature and promote creamy, even rice texture.
- Mix egg mixture off-heat to prevent scrambling and create silky, luxurious sauce that coats risotto beautifully.
- Grate fresh Parmesan for maximum flavor complexity and avoid pre-packaged cheese with less intense taste.
- Add extra lemon zest for brighter citrus notes if you enjoy more pronounced tangy profile.
- Experiment with herb substitutions like thyme or basil for unique flavor variations while maintaining recipe’s essence.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 463 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 110 mg