Description
Let me show you how to make this lemon risotto recipe at home! It’s restaurant quality, but the method is easy and it’s ready in 30 min.
Ingredients
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- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 3 Tbsp. shallots, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 6 cups hot chicken broth
- 1 Tbsp. lemon zest
- 2 Tbsp. lemon juice
- 1 cup grated Parmesan cheese
Instructions
- Heat olive oil and butter in a dutch oven over medium heat. When butter foams, add shallots, and cook, stirring occasionally, until translucent, about 1-3 minutes.
- Add rice to dutch oven and stir so that oil mixture coats rice. Cook for 2 minutes, stirring frequently, to lightly toast the rice.
- Deglaze pan with wine, stirring to combine until wine is absorbed.
- Add 1 cup of broth to pan and stir until absorbed. Add broth, 1 cup at a time, until absorbed, stirring constantly.
- Continue to add broth and stir until rice is cooked to al dente.
- Stir in lemon zest, lemon juice, and grated Parmesan cheese.
- Season with sea salt and black pepper to taste.
Notes
- Storage: Store leftover risotto in an airtight container in the refrigerator for 3-4 days. Reheat gently in a sauté pan with a splash of broth or water, stirring to incorporate the liquid until hot. Add more liquid as needed to loosen the texture. Freezing risotto is not recommended as the texture will change, and the rice can become hard and grainy.
- Ingredient notes: Arborio rice is widely available at most grocery stores and is the most common risotto rice. If you can find Carnaroli rice, it’s considered the best for risotto, but Arborio works beautifully. Don’t substitute regular long-grain rice; the high starch content in risotto rice is essential for the creamy texture. Use a dry white wine that is not sweet – sauvignon blanc, pinot grigio, pinot gris, or pinot blanc are good options.
- Prep ahead: You can mince the shallots and grate the Parmesan ahead of time, but risotto is best made fresh and served immediately. It doesn’t hold well once cooked, so plan to make it right before serving.
- Helpful tools: A heavy-bottomed Dutch oven or large sauté pan, a separate pot to keep broth warm, a wooden spoon or heat-resistant spatula for stirring, and a microplane zester for the lemon zest.
- Serve with: This pairs beautifully with air fryer lobster tails, seared scallops, grilled shrimp, roasted chicken, or keep it vegetarian with a simple green salad and roasted asparagus. For a lighter option, serve alongside sautéed greens or a fresh arugula salad.
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