Lemon Risotto
Complement this dish's intense lemon flavors with a hefeweizen served with a lemon wedge. Ben Fink

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

Yield: serves 8


  • 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


  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.