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REC: Risotto al Limone - mmmmm, decadence on a spoon...

Veteran Member
2836 posts
Joined: Dec 20, 2005


Posted to Thread #12502 at 2:10 am on Nov 6, 2008

I love this risotto, it's so different than all the other kinds and the lemon is just so nice, especially with Meyers.

Risotto with lemon

5 c light meat or vegetable stock
4 T unsalted butter
1 T olive oil
2 shallots, finely chopped
1 celery stalk, finely chopped
11/4 c Arborio rice
1/2 unwaxed lemon - zested and juiced
5-6 sage leaves
leaves from a small spring of rosemary
1 egg yolk
1/4 c grated Parmesan
1/2 c whipping cream
salt and pepper

Bring the broth to a gentle simmer and keep simmering.

Heat half the butter, the olive oil, shallots, and celery in a heavy saucepan, saute until softened, ~7 min. Add rice, and stir until rice is well coated and partly translucent, 1-2 minutes.

Start timer for 15 minutes and pour over 2/3 c of stock and stir, simmering, until nearly absorbed. Add another ladleful of broth and continue to simmer and stir, adding more broth as the rice absorbs the stock. Generally when you can draw a spoon through the rice and it leaves a clear path on the bottom is when it is time to add more stock. In total, risotto takes 15-20 minutes to cook. You may not use all of the stock.

Meanwhile, chop lemon zest with herbs until fine. Mix into the rice 1/2 through cooking time.

Mix lemon juice with egg yolk, Parmesan, cream, a little salt and a generous grinding of pepper.

When the rice is al dente, remove pan from heat, stir in egg and cream mixture and the remaining butter. Cover and let sit off heat 2 minutes or so. Stir energetically and then serve at once.

Wonderful with fish and chicken, veal and just on its own!

Serves 4 as a first course or 3 as a main course.

From Anna Del Conte

I especially like making this in my Le Crueset tomato pot! :-D

"Well-behaved women rarely make history."

LT Ulrich

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