Lemon Risotto
February 28, 2024
Persons
4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- Juice of 2 lemons
- 4 cups vegetable or chicken broth, heated
- Pepper to taste
- 2 tablespoons butter
- 1/4 cup mascarpone cheese
- Zest of 2 lemons
- 1/2 cup grated pecorino Romano cheese
- Chopped parsley for garnish
- Additional pecorino Romano shavings for topping
- Additional lemon zest for topping
Instructions
- In a large saucepan or skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat.
- Add minced garlic and chopped shallots to the pan and sauté until softened, about 2-3 minutes.
- Stir in Arborio rice and cook for another 2 minutes, allowing the rice to toast slightly.
- Pour in the white wine and stir until it is absorbed by the rice. Then the lemon juice.
- Gradually add the heated broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This process will take about 18-20 minutes until the rice is creamy and tender but still slightly al dente.
- Once the rice is cooked, remove the risotto from the heat and stir in 2 tablespoons of butter, mascarpone cheese, lemon zest, and grated pecorino Romano cheese until well combined and creamy.
- Season with pepper to taste.
- Serve the lemon risotto, garnished with chopped parsley, pecorino Romano shavings, and additional lemon zest on top.
