Risotto Limone

Risotto Limone
This is for anyone who's said 'risotto is too rich'. Adore is not a strong enough word for how I feel about this stunning, silky thing!


  • 1L vegetarian chicken stock or vegetable stock
  • 2 lemons
  • 2 tbsp extra virgin olive oil
  • 3 medium-large shallots, finely diced
  • 1 cup (200g) arborio or nano vialone rice
  • ½ cup (120ml) dry white wine
  • 50g salted butter, diced
  • 100g Parmesan (Parmigiano Reggiano or Grana Padano), finely grated

Serves 2-3


  1. Bring chicken stock to a simmer in a pot.
  2. Zest and juice lemons into a bowl and set aside.
  3. For the risotto, heat olive oil in a large pan over medium heat.
  4. Add shallots and a good pinch of salt flakes. Sweat over medium heat until translucent.
  5. Add rice. Stir constantly for 2 minutes to toast the rice. It shouldn’t brown, but should develop a toasty aroma and be glossy and translucent on the outside.
  6. Add white wine and simmer until fully absorbed and evaporated.
  7. Ladle by ladle, add hot stock. Once each ladle of stock is absorbed by the rice, add another ladle.
  8. Meanwhile, brown butter in a small pan over medium heat then pour into a large, heat-proof bowl to let it cool to room temperature.
  9. Continually taste the risotto from the 16 minute mark to test if the rice is ready (it should take 18-20 minutes to cook completely). It should be very al dente, with a creamy and loose texture (a good risotto is never heavy or dense).
  10. Turn off heat and stir through lemon juice and lemon zest. Stirring constantly, gradually sprinkle in Parmesan until incorporated.
  11. Taste and season and serve immediately with a drizzle of brown butter.

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