Lemon risotto: the fresh Italian comfort food you simply have to make
There are dishes that are worth putting in a little effort for. Well, “a little”… Julia: ‘In New York, I waited at Via Carota until half past nine in the evening for a table, but when this lemon risotto was placed in front of me, I knew: it was worth it. So fresh, so pure, so perfectly balanced that you immediately want to know what the secret is.’ And that secret? No stock. Yep, this risotto is cooked in boiling water, giving the lemon all the room it needs to shine.
The recipe comes straight from Julia Hulleman’s Citrusbijbel, the ultimate reference book for anyone who can’t live without citrus.
The secret to perfect lemon risotto
Many risotto recipes start with stock, but here it is left out. By simply using water, you taste the lemon more intensely. The rice slowly absorbs the liquid and freshness without a chicken or vegetable flavor getting in the way.
How to make the lemon risotto from Citrusbijbel
- Melt half the butter in a medium-sized pan over low heat. Add the shallot and a pinch of salt and sauté for 10 minutes. Stir regularly and make sure the shallots do not brown.
- Meanwhile, bring 1.5 liters of water with a generous pinch of salt to the boil in a separate pan.
- Add the risotto rice to the shallot and cook over medium heat until the edges of the rice grains become translucent. Deglaze with the white wine and reduce for 2 to 3 minutes.
- Add a ladleful of boiling water to the risotto and stir until the rice has absorbed the water. Repeat this process, adding and stirring in one ladleful of water at a time, until the rice is al dente. This takes about 20 minutes. You may not need all the water.
- Stir the lemon juice, lemon zest, Parmesan cheese and remaining butter into the risotto. Taste and season with pepper and, if necessary, a little extra salt. Garnish with lemon slices if desired.
Delicious with:
This lemon risotto is delicious with a piece of grilled white fish or bacon-wrapped cod, stir-fried endive with lemon, shaved Brussels sprout salad with lemon vinaigrette or grilled green asparagus.
Lemon risotto variations: play with flavor
Although this dish is already fantastic on its own, it is also perfect for tweaking. Here are a few examples:
- With seafood: shrimp, scallops or mussels make it extra festive.
- With vegetables: asparagus, peas or zucchini add a fresh bite.
- With herbs: basil, mint or tarragon add an extra dimension.
- With burrata: creamy and rich, perfect for that comfort-food feeling.
- From the oven: let it gratinate under a layer of Parmesan.
Citrusbijbel cookbook
Julia Hulleman’s Citrusbijbel is packed with more than 250 recipes in which citrus takes center stage. From Mexican sopa de lima to British lemon curd, it is a journey through the world of fresh and fruity cooking. This lemon risotto is a perfect example: simple, elegant and surprisingly intense.
Title: Citrusbijbel
Author: Julia Hulleman
Price: €34.99
Publisher: Carrera Culinair
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