Lemon Parmesan Risotto

Experience restaurant-quality dining at home with this luxurious, velvety risotto infused with bright lemon zest and rich parmesan. Slow-cooked to perfection, it offers a sophisticated balance of creamy texture and vibrant citrus notes.

Lemon Parmesan Risotto
  • Prep time: 5 minutes
  • Cook time: 38 minutes
  • Total time: 43 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1.5 cups Arborio rice
  • 5 cups low-sodium chicken or vegetable broth
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium shallot, finely minced
  • 2 cloves garlic, minced
  • 0.5 cup dry white wine
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1 tablespoon fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon freshly cracked black pepper
  • 2 tablespoons fresh flat-leaf parsley, chopped

Instructions

  1. In a medium saucepan, heat the broth over low heat and keep it warm throughout the cooking process.
  2. In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.
  3. Add the minced shallot and cook for 3 minutes until soft, then add the garlic and cook for 30 seconds.
  4. Add the Arborio rice, stirring constantly for 2 minutes to toast the grains until they are translucent at the edges.
  5. Pour in the white wine, stirring continuously until the liquid is fully absorbed by the rice.
  6. Add a ladleful (about 0.5 cup) of the warm broth to the rice, stirring constantly until the liquid is almost completely absorbed.
  7. Continue adding the broth, one ladleful at a time, stirring frequently to release the starches and allowing each addition to absorb before adding the next.
  8. After 18 to 22 minutes, when the rice is creamy but still has a slight bite (al dente), remove the pan from the heat.
  9. Stir in the remaining tablespoon of butter, Parmigiano-Reggiano, lemon zest, lemon juice, salt, and pepper.
  10. Garnish with chopped fresh parsley and serve immediately while hot and creamy.

Tips

  • Never use cold broth, as adding cold liquid slows down the cooking process and prevents the rice from releasing starch.
  • Stir frequently but not constantly; stirring helps release the starch to make it creamy, but too much can make it gummy.
  • Risotto should flow slowly like lava on the plate; if it is too thick, stir in a splash of warm broth right before serving.

Frequently Asked Questions

Can I use regular long-grain rice instead of Arborio?

No, Arborio or Carnaroli rice is essential because of its high starch content, which creates the signature creamy texture.

What is a good substitute for the white wine?

You can substitute the white wine with an equal amount of warm broth plus an extra squeeze of lemon juice to mimic the acidity.

How do I reheat leftover risotto?

Reheat it on the stovetop over low heat, adding a splash of broth or water and a pat of butter to restore its creamy consistency.