Lemon Risotto
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Credit: Ben Fink
(Risotto al Limone)
SERVES 8
This recipe is an adaptation of one used at Da Filippo in Sorrento.
4 tbsp. butter
1 scallion (white and light green parts only),
finely chopped
3 1⁄2 cups arborio rice
1 cup white wine
3⁄4 cup heavy cream
Finely grated zest of 3 lemons (about 1
tbsp.)
3⁄4 cup finely grated parmigiano-reggiano
(about 2 oz.)
Salt
Julienned zest of 1 lemon, for garnish
1. Bring 2 quarts of water to a boil over high heat on a back burner. Meanwhile, heat 2 tbsp. of the butter in a heavy-duty medium pot over medium heat. Add scallions and cook until softened and light golden, about 2 minutes. Add rice and cook, stirring constantly, until translucent, about 3–4 minutes. Add wine and cook, stirring constantly, until rice has absorbed most of the wine, about 1 minute.
2. Add 1 cup of the boiling water to rice, using a ladle, and cook, stirring constantly, until water has been absorbed, 2–3 minutes. Repeat this process 5–6 more times, until rice is al dente. (You'll have water left over.) Add cream and grated lemon zest and cook, stirring constantly, for 2 minutes more. Remove from heat, stir in remaining butter and parmigiano-reggiano, and season to taste with salt. (If risotto seems too thick, add more water to adjust to desired consistency.)
3. Spoon risotto onto plates and garnish with julienned lemon zest. Serve immediately.
My subs:
-- beef broth instead of plain water**
-- goat's butter instead of regular butter
-- riso Vialone Nano instead of Arborio rice
-- 3/4 cup of an onion/leek mixture because I had no scallions (more leeks would have been really nice)
-- grana padano instead of parmigiano-reggiano cheese
**it's good to reserve a cup for the VERY end, to adjust the consistency
It is surprising how "light" the dish felt, even though it had heavy components. As a side dish, it would be great.
My subs:
-- beef broth instead of plain water**
-- goat's butter instead of regular butter
-- riso Vialone Nano instead of Arborio rice
-- 3/4 cup of an onion/leek mixture because I had no scallions (more leeks would have been really nice)
-- grana padano instead of parmigiano-reggiano cheese
**it's good to reserve a cup for the VERY end, to adjust the consistency
It is surprising how "light" the dish felt, even though it had heavy components. As a side dish, it would be great.
Rating: 4