Risotto al Limone | Lemon Risotto

One of my favorite places to eat risotto is Casa Fontana-23 Risotti in Milano. Here you will find daily 23 different risotto dishes done traditionally and some with a modern twist. Even though they have so many risottos to choose from, I always love the simple, refreshing, and delicious Lemon Risotto. This is my version of the dish that I love to pair with a light, crisp glass of Valente Emozione No. 1, a wine made with 100% Montonico grapes that comes from the mountains of Abruzzo.

Receipt Date: May 18, 2022

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

4 cups Broth, I use vegetable broth

1-1/2 cups Arborio Rice

1 cup White Wine

1 Large Lemon, grated with a zester

4 tablespoons Lemon Juice

1 Yellow Onion, finely chopped

4 tablespoons Butter, or Butter Alternative, I like Miyoko's European Cultured Butter

2 tablespoons EVOO

1/2 cup Parmesan Cheese, grated. Use Violife Parmesan to make this vegan.

Directions

Heat the broth on low heat and simmer until needed.

Add half the butter, EVOO, and onions to a large saucepan over medium heat.

Cook until the onions are translucent and then stir in the rice. Cook for a few minutes stirring the rice so it is coated with the fats.

Add the wine and continue stirring until the liquid is almost evaporated.

Now add a ladle of broth, stirring constantly.

Once the broth is absorbed, add another ladle of broth, still constantly stirring. Repeat until the rice is al dente, about 20 minutes. Be sure not to add more broth until the previous broth is absorbed. The risotto should have a creamy consistency.

Turn off the heat and stir in the rest of the butter, zest, juice, and cheese until well combined.

Serve immediately with more cheese on hand to sprinkle on top.