Risotto al Limone

Ingredients

Instructions

1. 1

   Warm the vegetable stock in a saucepan over low heat and keep it just below a simmer. Finely grate the zest from the lemon, then juice it; keep the zest and 25 ml juice for finishing. Finely dice the shallot, cut the zucchini into small 5 mm cubes, and finely chop the basil and parsley. Keeping the stock hot helps the rice cook evenly and prevents the temperature from dropping each time you add liquid.

2. 2

   In a wide heavy pan, melt 25 g butter with the olive oil over medium heat. Add the shallot with a small pinch of the salt and cook for 2-3 minutes until soft and translucent, not browned. Stir in the zucchini and cook for 3-4 minutes until just tender but still bright; seasoning lightly now builds flavor in layers.

3. 3

   Add the arborio rice and stir constantly for 1-2 minutes until the grains look slightly translucent around the edges with opaque centers. This toasting step coats the rice in fat and helps the grains keep their shape while releasing starch gradually.

4. 4

   Pour in the white wine and stir until it is almost fully absorbed and the pan no longer smells strongly alcoholic, about 1 minute.

5. 5

   Begin adding the hot stock one ladle at a time, about 120-150 ml per addition, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Keep the risotto at a gentle, active simmer rather than a hard boil. After about 14-16 minutes, start tasting the rice; it should be nearly tender with a slight bite at the center.

6. 6

   When the rice is al dente and the texture is fluid and creamy, remove the pan from the heat. Stir in the Parmigiano-Reggiano, 20 g butter, lemon juice, lemon zest, basil, parsley, the remaining salt as needed, and black pepper. Beat vigorously for 30 seconds to emulsify the starch, cheese, and butter into a glossy sauce. If it looks too tight, loosen with a small splash of hot stock.

7. 7

   Let the risotto rest for 1 minute, then spoon it into warm shallow bowls. Serve immediately; properly finished risotto should spread softly on the plate rather than sit in a stiff mound.

Nutrition per serving

Notes

• •Use a dry, crisp white wine such as Pinot Grigio or Soave; avoid oaky wines, which can overpower the lemon.
• •For the best texture, choose small, firm zucchini and cut them evenly so they cook at the same rate.
• •If you want a stronger lemon aroma without extra acidity, increase the zest slightly rather than the juice.
• •Serve with a simple salad or grilled asparagus for a complete vegetarian meal.

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