Best Risotto Al Limone Recipes

Risotto al Limone image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 9

4 tablespoon(s) butter
1 medium scallion-- white and light green part only, finely chopped
3 1/2 cup(s) arborio rice
1 cup(s) white wine or sparkling white grape drink
3/4 cup(s) heavy cream
1 tablespoon(s) finely grated lemon zest
3/4 cup(s) finely grated parmigiano-reggiano cheese
- salt
- julienned zest of 1 lemon, for garnish

Steps:

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.
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).
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.
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.

Lemon Risotto image

Provided by Just Call Me Martha

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium onion, diced
4 tablespoons butter
1 lemon, zest and juice of
1 cup arborio rice
2 cups chicken broth
2 cups water
3/4 cup grated parmesan cheese
2 tablespoons freshly chopped parsley
additional parmesan cheese (to garnish)

Steps:

Sautee onion in butter until soft.
Stir in lemon zest.
Add rice to onion mixture.
Stir well to coat all grains of rice.
Adjust heat to low-medium.
Add 1/2 cup of broth plus 2 Tbsp lemon juice.
Broth should simmer, reduce and thicken.
Add another 1/2 cup of broth.
Stir until absorbed.
Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
If necessary, add more water.
When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
Season with salt, pepper and the remainder of lemon juice.
Serve with grated parmesan on top.