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risotto al limone

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is a recipe adaptation of the one served at Da Filippo in Sorrento. Great used as a side dish with a stuffed turkey breast. Something your family will ask for again....

(2 ratings)
yield 8 servings
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For risotto al limone

  • 4 Tbsp
    butter
  • 1 md
    scallion-- white and light green part only, finely chopped
  • 3 1/2 c
    arborio rice
  • 1 c
    white wine or sparkling white grape drink
  • 3/4 c
    heavy cream
  • 1 Tbsp
    finely grated lemon zest
  • 3/4 c
    finely grated parmigiano-reggiano cheese
  • salt
  • julienned zest of 1 lemon, for garnish

How To Make risotto al limone

  • 1
    Bring 2 quarts of water to a boil over high heat on a back burner to use later.Do not cook the rice in this.(if desired add one chicken bouillon cube to the water). --- In a heavy duty medium pot over medium flame,heat 2 Tablespoons of the butter; add scallions and cook until softened and light golden, about 2 minutes. Add rice and cook, stirring constantly, until translucent, about 3-4 minutes. Add wine and cook, stirring constantly, until rice has absorbed most of the wine, about 1 minute.
  • 2
    Now add 1 cup of the boiling water from the back burner pot to the rice in the heavy duty pot, and cook, stirring constantly, until the water has been absorbed, 2-3 minutes. Repeat this process 5-6 more times, until rice is al dente.(You'll have water left over in the back pot).
  • 3
    Add cream and grated lemon zest and cook, stirring constantly for 2 minutes more. Remove from heat, stir in remaining butter and parmigiano-reggiano, and season to taste with salt.
  • 4
    If risotto seems too thick, add more water to adjust to desired consistency. Spoon risotto onto plates and garnish with julienned lemon zest. Serve right away.
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