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Loading...A bright and creamy classic from the Amalfi Coast, this Italian lemon risotto balances tart citrus with rich Parmesan and butter for a velvety, restaurant-quality dish. Using warm stock and patient stirring releases the natural starch in the rice, giving you that signature all'onda texture without any cream.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 465 kcalCalories
- 18 gFat
- 8 gSaturated Fat
- 58 gCarbs
- 2 gFiber
- 3 gSugar
- 15 gProtein
- 720 mgSodium
- 260 mgPotassium
- 210 mgCalcium
- 2.4 mgIron
- 16 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the risotto
- 1 1/2 cups (300 g) Arborio or Carnaroli rice
- 5 cups (1.2 L) warm chicken or vegetable stock
- 2 large shallots, finely diced
- 1/2 cup (120 ml) dry white wine
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 3/4 cup (60 g) finely grated Parmesan cheese
- 2 lemons: zest of both, juice of 1
- 1 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
To finish
- Extra Parmesan for serving
- Thin lemon zest ribbons for garnish
- Small handful of fresh parsley or basil, chopped
Directions
- Warm the stock in a small saucepan and keep it at a gentle simmer next to your risotto pan; never add cold stock to the rice.
- Heat the olive oil with 1 tablespoon of the butter in a heavy-bottomed pan over medium heat. Add the shallots and a pinch of salt, cooking until soft and translucent, about 3 minutes.
- Add the rice and stir constantly for 1 to 2 minutes until the edges turn slightly translucent and the grains feel warm to the touch.
- Pour in the white wine and stir until it is almost fully absorbed by the rice, about 2 minutes.
- Add the warm stock one ladle at a time (about 1/2 cup), stirring frequently. Wait until each addition is mostly absorbed before adding the next; continue for 18 to 20 minutes until the rice is al dente and the texture is loose and creamy.
- Remove the pan from the heat. Stir in the lemon zest, lemon juice, the remaining 2 tablespoons of butter, and the grated Parmesan. Season with salt and pepper and beat vigorously for about 30 seconds to develop a silky, flowing consistency.
- Cover and let the risotto rest off the heat for 2 minutes so the flavors meld and the texture sets to all'onda (a gentle ripple when the pan is shaken).
- Spoon onto warm plates, top with extra Parmesan, lemon zest ribbons, and a sprinkle of fresh herbs, then serve immediately.
Cook’s Notes
- Use Carnaroli rice if you can find it; it holds its shape better and produces a creamier risotto than Arborio.
- Always keep your stock at a bare simmer so it doesn't drop the temperature of the rice when added.
- Add the lemon juice off the heat at the end to preserve its bright, fresh flavor and avoid a metallic taste.
- For a slightly richer finish, stir in 2 to 3 tablespoons of heavy cream along with the butter and Parmesan.
- If the risotto tightens up while resting, loosen it with a splash of warm stock and an extra pat of butter before serving.
