Risotto al Limone (Lemon Risotto) is a fresh and bright take on this classic rice recipe. A creamy Parmesan cheese with lemon flavors makes it a perfect side or main course with vegetables and protein. Gluten free and vegetarian. #risotto #italianrecipes #vegetarianrecipes
Place the stock in a small pot and heat over medium low. You want the stock to be warm when adding it to the risotto so that the temperature change does not affect the rice.
Add 2 Tablespoons butter to the pot. When the butter is melted, add the rice and stir. Continue cooking to slightly toast the rice until it is just starting to become translucent and show a little brown color, approximately 3-5 minutes.`
Add the white wine to the pot. Cook until the rice is almost dry, where most of the wine has been absorbed.
Add one cup of stock to the rice. Stir continuously until most of the stock has been absorbed. Repeat this process 1/2 cup of stock at a time until the rice is cooked thoroughly. You want the rice to have just a little bit of bite left so that it is not completely mushy. Depending on your rice, you may need more or less stock for the right consistency so start tasting the rice after 6 cups of stock has been used.
While the rice is cooking, zest your lemons, and then juice them. Set aside.
When your rice is cooked through, remove the pot from the heat. Add the remaining butter, lemon zest, lemon juice, and Parmesan cheese. It is important to do this before adding salt and pepper because the cheese is salty. Stir to combine and until the cheese and butter have melted into the risotto.
Taste the risotto and season with additional Parmesan, salt, and pepper as desired. Depending on your cheese, you may need no salt, or a couple teaspoons. Serve immediately.
Get arborio rice onlineor in your local grocery store in the rice section.Use any white wine that you enjoy drinking. I advise staying away from sweet wines as it will make the risotto very sweet as well. Chardonnay or sauvignon blanc are the ones I tend to use.