Risotto with lemon and parmesan Recipe
This bright, creamy risotto with lemon and parmesan is light, fresh and fragrant – perfect for a spring lunch or dinner with a glass of white wine. Italians treat such risotto as a first course before the main, but at home it can easily be the star of the whole meal.
Risotto with lemon and parmesan combines a creamy, comforting texture with a very fresh, citrusy aroma, so it’s not as heavy as many cheesy dishes. The gentle acidity of the lemon enhances the flavour of the parmesan and stock, making each bite both buttery and refreshing. This dish perfectly illustrates the Italian philosophy: few ingredients, but maximum flavour and texture.
Chef's tips
Add the stock in batches, one ladle at a time, waiting until the rice has almost absorbed the liquid before adding the next portion – this way the grains release their starch and the risotto becomes creamy without needing extra cream. The rice should be al dente: soft on the outside but with a slight bite in the centre; this usually takes 17–20 minutes from the first addition of stock. Grate the lemon zest just before adding it and don’t overdo the juice – add it gradually, tasting as you go so you don’t overpower the parmesan.
How to serve
Serve immediately after mixing in the butter and parmesan, while the risotto is still slightly fluid and slowly spreads on the plate. It goes very well with a glass of dry white wine, such as Pinot Grigio or Soave, and with simple sides like grilled asparagus or green salad with vinaigrette. It’s an excellent dish for a cosy dinner for two – it has a “restaurant” feel yet doesn’t require long hours in the kitchen.
Ingredients
- risotto rice (arborio or carnaroli) - 300 g
- vegetable or chicken stock - 1 l
- onion - 1 piece
- butter - 50 g
- olive oil - 1 tablespoon
- dry white wine - 100 ml
- parmesan, grated - 60 g
- unwaxed lemon - 1 piece
- double cream 30% or 36% - 40 ml
- salt
- freshly ground pepper
- flat-leaf parsley - 2 tablespoons
Preparation
- Heat the stock in a small pot and keep it over very low heat so it stays hot but doesn’t boil.
- Peel the onion and chop it very finely. Wash the lemon thoroughly, dry it, finely grate the yellow part of the zest (leave the white part, it’s bitter), then squeeze out the juice and set aside.
- In a wide pot or deep frying pan, heat the olive oil with half the butter (25 g) over medium heat. Add the onion and sauté for 3–4 minutes, stirring often, until it softens and becomes slightly translucent but does not brown.
- Add the rice, stir and cook for 1–2 minutes until each grain is coated in fat and looks slightly glassy-white.
- Pour in the white wine and stir until it almost completely evaporates (about 2–3 minutes).
- Add the first ladle of hot stock so it just covers the rice. Cook over medium heat, stirring often with a wooden spoon. When the liquid is almost absorbed, add another portion of stock.
- Continue adding stock a little at a time and stirring for about 18–20 minutes. The rice should be soft but still slightly firm in the centre, and the whole dish should have the consistency of thick, creamy porridge – the risotto should gently spread on the plate rather than sit in place like a wall.
- When the rice is almost done, add the lemon zest and 1–2 tablespoons of lemon juice (start with less; you can always add more). Stir and taste – if you want a more citrusy flavour, add a little more juice.
- Remove the pot from the heat. Add the remaining butter, grated parmesan and the cream (if using). Stir vigorously for about 1 minute until the risotto becomes very creamy.
- Season to taste with salt and pepper. Cover the pot and let the risotto rest for 2 minutes.
- Serve immediately while hot, sprinkled with parsley and a little extra parmesan.
Storage
Store leftover risotto in an airtight container in the fridge for up to 1–2 days. Reheat gently in a pan with a splash of stock or water, stirring until creamy again. You can also shape cold risotto into small patties and pan-fry them the next day for a quick, crispy snack.
