📝 About This Recipe
Transport your senses to the Italian coastline with this vibrant, silky Risotto al Limone. This dish celebrates the bright, aromatic essence of citrus, balancing the zest's zing with the luxurious creaminess of slow-cooked Arborio rice and a touch of velvety mascarpone. It is a sophisticated yet comforting masterpiece that proves how a few high-quality ingredients can create a symphony of flavor.
🥗 Ingredients
The Aromatic Base
- 1.5 cups Arborio or Carnaroli Rice (do not rinse the rice)
- 2 pieces Shallots (finely minced)
- 2 pieces Garlic Cloves (grated or finely minced)
- 3 tablespoons Unsalted Butter (divided into 2 portions)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
The Liquid Gold
- 5-6 cups Vegetable or Chicken Stock (kept at a low simmer in a side pot)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
The Citrus Essence
- 2 pieces Fresh Lemons (zested and juiced)
- 1 teaspoon Fresh Thyme (leaves only, finely chopped)
The Finishing Touches
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Mascarpone Cheese (at room temperature)
- to taste Kosher Salt
- 1/2 teaspoon Fresh Cracked Black Pepper
- 1 tablespoon Fresh Chives (finely snipped for garnish)
👨🍳 Instructions
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1
Place your stock in a medium saucepan over medium heat. Bring it to a gentle simmer, then reduce heat to low to keep it warm throughout the cooking process. Never add cold stock to hot rice.
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2
In a wide, heavy-bottomed pot or a traditional 'pignatella', melt 1 tablespoon of butter with the olive oil over medium heat.
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3
Add the minced shallots and cook for 3-4 minutes until translucent and soft, but not browned. Add the garlic and cook for another 30 seconds until fragrant.
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4
Add the rice to the pot. Stir constantly for 2-3 minutes to 'toast' the grains. You are looking for the edges of the rice to become translucent while the center remains white.
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5
Pour in the white wine. Stir continuously until the liquid is almost entirely absorbed by the rice, which deglazes the pan and builds the first layer of flavor.
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6
Add your first ladle of hot stock (about 1/2 cup) to the rice. Stir frequently. The friction of stirring is what releases the starch and creates that signature creaminess.
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7
Continue adding stock one ladle at a time, waiting until the previous ladle is mostly absorbed before adding the next. This process should take about 18-22 minutes.
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8
Halfway through the cooking process (around the 10-minute mark), stir in the lemon zest and the fresh thyme leaves.
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9
Begin tasting the rice after 15 minutes. You are looking for 'al dente'—tender with a slight, firm bite in the center. You may not need all of the stock.
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10
Once the rice is cooked, remove the pot from the heat. This is crucial for the 'mantecatura' (the finishing) stage.
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11
Stir in the remaining 2 tablespoons of butter, the mascarpone, the grated Parmigiano-Reggiano, and 2 tablespoons of fresh lemon juice.
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12
Vigorously beat the ingredients into the rice for 1 minute. If the risotto looks too thick, add a tiny splash of warm stock to achieve a 'wave-like' (all'onda) consistency.
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13
Cover the pot and let it rest for 2 minutes to allow the flavors to marry perfectly.
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14
Season with salt and black pepper to taste. Serve immediately on warmed plates, garnished with fresh chives and an extra dusting of lemon zest.
💡 Chef's Tips
Always keep your stock simmering; adding cold liquid shocks the rice and prevents a creamy texture. Don't over-stir to the point of exhaustion, but do stir frequently to release the starches. Use a microplane for the lemon zest to ensure you only get the yellow skin and none of the bitter white pith. If you don't have mascarpone, a heavy splash of double cream or a dollop of crème fraîche works beautifully. Never wash your risotto rice; the surface starch is essential for the thick, sauce-like consistency.
🍽️ Serving Suggestions
Pair with a chilled glass of Vermentino or a crisp Prosecco to complement the acidity. Serve alongside pan-seared scallops or grilled jumbo shrimp for a complete meal. A simple side of roasted asparagus or sautéed broccolini provides a wonderful textural contrast. For a vegetarian feast, serve with a salad of arugula, shaved fennel, and toasted pine nuts. Top with a few drops of high-quality chili oil if you enjoy a subtle heat against the citrus.