Recipes

Lemon Risotto (Risotto al Limone)

  • Serves

    serves 8

BEN FINK

This recipe is an adaptation of one used at Da Filippo in Sorrento.

Ingredients

  • 4 tbsp. butter
  • 1 scallion (white and light green parts only), finely chopped
  • 3 12 cups arborio rice
  • 1 cup white wine
  • 34 cup heavy cream
  • Finely grated zest of 3 lemons (about 1 tbsp.)
  • 34 cup finely grated parmigiano-reggiano (about 2 oz.)
  • Salt
  • Julienned zest of 1 lemon, for garnish

Instructions

Step 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.

Step 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.)

Step 3

Spoon risotto onto plates and garnish with julienned lemon zest. Serve immediately.

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