Risotto al Limone (Lemon Risotto)
By Master Chef Gianluca Deiana Abis
This bright and refreshing dish showcases the natural zest of lemons combined with the creamy texture of risotto. It's a perfect balance of tangy and savory flavors, ideal as a light main course or a side dish.
Ingredients (Serves 4)
For the Risotto:
300g (1 ½ cups) Carnaroli or Vialone Nano rice
1 small onion, finely chopped
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
100ml (⅓ cup) dry white wine
1L (4 cups) hot vegetable or light chicken stock
Zest of 2 unwaxed lemons
Juice of 1 lemon
50g (⅓ cup) grated Parmigiano Reggiano
1 tbsp mascarpone (optional, for extra creaminess)
Salt and freshly ground black pepper, to taste
For Garnish:
Fresh thyme or parsley leaves
Lemon zest curls (optional)
Step-by-Step Instructions
1. Prepare the Tostatura (Toasting the Rice)
Heat the olive oil and butter in a heavy-bottomed pan over medium heat.
Add the finely chopped onion and sauté until soft and translucent (about 3–4 minutes).
Stir in the rice and toast it for 2–3 minutes, ensuring each grain is coated in the oil. The rice should slightly crackle and smell nutty.
2. Bagnatura (Adding Stock Gradually)
Deglaze the pan by adding the white wine, stirring until it has evaporated.
Begin adding the hot stock, one ladle at a time, stirring frequently to release the starch from the rice. Wait until the stock is nearly absorbed before adding the next ladle.
Continue this process for about 15–18 minutes, or until the rice is tender but still al dente.
3. Adding Lemon Flavor
When the rice is almost done, stir in the lemon zest and juice, reserving a small amount of zest for garnish. Adjust the seasoning with salt and black pepper.
4. Mantecatura (Creaming the Risotto)
Remove the risotto from the heat. Add the grated Parmigiano Reggiano and mascarpone (if using), stirring vigorously to achieve a creamy consistency.
Cover the pan with a lid and let the risotto rest for 2 minutes to allow the flavors to meld.
5. Serve and Garnish
Plate the risotto and sprinkle with fresh thyme or parsley. Garnish with additional lemon zest curls for a touch of elegance.
Serve immediately while warm and creamy.
Chef's Tip:
Use fresh, high-quality unwaxed lemons to ensure their natural aroma and vibrant flavor shine through. A small drizzle of lemon-infused olive oil at the end can elevate the dish even further.
The History of Lemon Risotto
Risotto al Limone originates from northern Italy, particularly the Lombardy region, where risotto is a staple of the cuisine. Lemons, native to southern Italy, became incorporated into the dish due to trade routes and the movement of culinary traditions. This dish represents a beautiful marriage of northern and southern Italian ingredients, showcasing the versatility of risotto as a canvas for regional flavors.
Buon appetito! Let me know if you'd like another risotto recipe!
Comments