The zest of fresh lemons cuts through, brightening the mellow, buttery base, while a generous grating of Parmigiano-Reggiano adds a nutty depth.
The fragrance is a citrus caress, beckoning you to a bite that promises to be as refreshing as it is comforting. With each forkful, the risotto invites you to a serene Italian citrus grove at the peak of summer.
Preparation and Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
Number of Servings and Ideal Serving Size
- Servings: 4
- Serving Size: 200g per person
Essential Nutritional Information
- Calories per serving: 420
- Carbohydrates: 60g
- Proteins: 10g
- Fats: 14g
- Fiber: 2g
- Sodium: 300mg
Ingredients
- Arborio rice, 320g
- Vegetable stock, 1 liter
- Olive oil, 25ml
- Unsalted butter, 25g
- Shallots, finely chopped, 50g
- Fresh lemon juice, from 2 lemons
- Lemon zest, from 2 lemons
- Parmigiano-Reggiano cheese, grated, 80g
- Fresh basil leaves, chopped, 10g
- Salt and white pepper to taste
Detailed Method of Preparation
- Heat the olive oil in a pan and sauté shallots until soft.
- Add the rice, stirring to coat with oil, until edges become translucent.
- Pour in lemon juice and a ladle of hot stock, stirring until absorbed. Continue adding stock gradually.
- When the risotto is creamy and al dente, remove from heat. Stir in lemon zest, butter, cheese, basil, salt, and pepper.
- Cover and let it sit for 2 minutes. Serve with extra grated cheese and a twist of lemon zest.
Proven Tips for Culinary Success
- Use fresh, organic lemons for the best flavor.
- Stir gently but constantly to encourage the rice to release its starch.
- Finish cooking while the risotto is still slightly fluid; it will thicken upon standing.
Anticipated FAQs
- Can I use bottled lemon juice? Fresh is best for flavor and zest.
- How do I avoid the risotto being too tangy? Balance with butter and cheese.
- Can I make it vegan? Yes, use olive oil in place of butter and vegan cheese.