This Lemon Risotto is a blank canvas for endless flavor profiles! It’s luxurious, bright, and on the table in less than 30 minutes – prep included!
Leftover risotto is just as prized in my house because you can make Arancini (Fried Risotto Balls). Probably one of the best ever uses of leftovers, in my humble and hungry opinion.
WHAT YOU’LL NEED TO MAKE LEMON RISOTTO:
- vegetable or chicken stock
- unsalted butter
- extra-virgin olive oil
- shallot
- garlic cloves
- kosher salt
- freshly ground pepper
- uncooked arborio rice – may sub carnaroli or vialone nano
- dry white wine – like sauvignon blanc or pinot grigio
- lemons juice and zest
- Parmigiano Reggiano
- Italian parsley
Something that’s abundantly clear, I freaking LOVE a good risotto! In California, we are in peak citrus season. Our lemon tree is busting with lemons and I’m trying my best to incorporate them into everything. This Lemon Risotto has certainly been in the mix lately. Like a lot. I’ve been serving it with grilled shrimp, baked chicken cutlets, turkey meatballs, grilled asparagus, and roasted broccoli (to give you an idea). This super simple risotto is hella flexible!
TIPS FOR MAKING THE BEST RISOTTO:
USE THE RIGHT PAN
For years I made my risotto in a Dutch-oven and recently converted to a wide, heavy-bottomed, straight sided sauté pan like this one. The results spoke for themselves and making the switch was a no-brainer. You can also use a braising pan. Dutch-oven and saucepans simply don’t conduct heat evenly, which is crucial for risotto. I’m proof that an old dog can learn new tricks! Ha!
USE THE RIGHT RICE
I cannot stress this enough; use the rice right. Please do not reach for your Jasmine or Basmati because you don’t want to run to the grocery store. This is straight up rice dish; using the wrong rice will ruin the recipe. Arborio or Carnaroli are great options that will produce a nice and creamy risotto.
FOLLOW THE PROCESS
The battle royale of risotto is making sure the rice is cooked perfectly al dente. You want the rice to have a slight bite to it, like you aim for with pasta. Adding the broth 1 ladle at time will allow you to have the most control. Not paying attention can result is mushy or undercooked rice; we obviously do not want that!
You want the rice to still be loose so to speak. You want to see a little liquid in between the grains of rice. When you plate it, you want it to spread a bit. It will absorb more of the liquid in the little time between plating and getting to the table. Risotto is famous for seizing and setting rapidly, so serve it immediately!
TRUST YOURSELF
Making risotto is more of a learned process and less a recipe. As showcased further down the post, you can make a variety of risottos. Once you learn a few key points of what you’re looking for, you will be a pro! Depending on what rice or pan you’re using, you may need more or less stock. Depending on what stock you’re using, you may need more or less salt. My point is, trust yourself. Taste a bunch of times along the way and use your intuition.
WHAT TO MAKE WITH LEFTOVER RISOTTO
Arancini (Fried Risotto Balls) obviously comes to mind. They’re reason enough to make risotto! Full disclosure: I do this all the time because Arancini are one of my favorite snacks or appetizers.
OTHER RISOTTO RECIPES TO TRY
- Wild Mushroom Risotto
- Fennel & Leek Risotto With Smoked Mozzarella
- Curried Apple Risotto
- Celery and Tarragon Risotto
Lemon Risotto
Ingredients
Equipment
Method
- In a medium saucepan, bring stock to a simmer. You never want to add cold stock to a risotto!
- Warm a wide and deep, heavy-bottomed skillet pan or braiser over medium heat. When the skillet is warmed up, add extra-virgin olive oil and 2 tablespoons of butter. Once the butter is melted, add shallots, garlic and a ½ teaspoon of salt. Sweat and cook down for 3-5 minutes until fragrant and soft, taking care not to brown the shallots or garlic.
- Add the arborio rice and stir, ensuring each grain is coated in butter & olive oil. Cook until the rice is translucent, about 2 minutes.
- Add the white wine and cook until most of it has evaporated, about 2-3 minutes.
- Add 1 ladle of stock, along with all the lemon juice and lemon zest; cook while stirring, until the liquid has mostly been absorbed by the rice before adding more stock. Continue adding stock 1 ladle at a time, until the rice al dente, yet still loose. You still want the rice to have a slight bite to it. Do not overcook risotto! I beg you!
- Add salt and pepper, as needed. When rice is al dente, remove from heat and stir in Parmigiano Reggiano and remaining butter.
- Serve immediately with chopped Italian Parsley, lemon wedges, and Parmigiano Reggiano (optional).
