My Gluten-Free Italy

My Gluten-Free Italy

Lemon risotto // risotto al limone

Lemon risotto // risotto al limone
A light, fragrant, Venetian risotto flavoured with lemon. To an easy white risotto base, grated zest and lemon juice transform it into something special.
lemon risotto recipe - risotto al limone ricetta
Servings
Ingredients
For the risotto
  • 2 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 350 g carnoroli rice
  • 125 ml dry white wine
  • 2 lemons (grate the zest and juice one of the lemons)
  • 30 g butter (cube it and keep it in the fridge)
  • 30 g parmesan, grated
For the stock
  • 1 onion, peeled and quartered
  • 1 celery stick, cut into large chunks
  • 1 carrot, cut into large chunks
  • 1 vegetable stock cube (optional)
  • 1.5 litres water
Servings
Ingredients
For the risotto
  • 2 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 350 g carnoroli rice
  • 125 ml dry white wine
  • 2 lemons (grate the zest and juice one of the lemons)
  • 30 g butter (cube it and keep it in the fridge)
  • 30 g parmesan, grated
For the stock
  • 1 onion, peeled and quartered
  • 1 celery stick, cut into large chunks
  • 1 carrot, cut into large chunks
  • 1 vegetable stock cube (optional)
  • 1.5 litres water
lemon risotto recipe - risotto al limone ricetta
Instructions
  1. If you're preparing the stock from scratch, add the vegetables to a pan along with the water and bring to a boil. Simmer for at least 15 minutes before crumbling in the stock cube. This is a cheat's vegetable stock. You can either strain the stock to remove the vegetables or simply be careful when ladling into the risotto. Skip this step if you already have some stock to hand.
  2. Heat the olive oil in a wide pan and fry the onion gently, over a low heat, until softened and translucent.
  3. Tip in the rice, increasing the heat slightly to medium, and cook, stirring for a couple of minutes. The rice will start to crackle and you know it's time to add the wine (be careful not to brown the rice).
  4. Pour in the white wine and stir constantly until the wine is absorbed.
  5. Add a ladleful of the stock and cook, stirring frequently, until the stock is absorbed. Once the stock has been absorbed by the rice (but is still moist), add another ladleful; continue to cook in this manner for around 15-20 minutes, or until the rice is al dente. You never want the rice to dry out throughout this process so keep it moist with the stock. I can usually tell when it is time to add another ladleful of stock when, as I'm stirring, a crescent moon gap forms in the pan as I push the rice away with my spoon.
  6. When the rice is a couple of minutes away from being ready, add the grated lemon zest and the juice. Cook for the remaining couple of minutes.
  7. Tip in the butter (chilled from the fridge) and grated parmesan. Beat it altogether for a minute, until the butter has melted and the risotto has a creamy consistency. Put a lid on the pan and leave for a couple of minutes to settle.
  8. Plate up the risotto and grate over a little more zest from the other lemon. Buon appetito!
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