Lemon Risotto

History & Background

A summer risotto from the coastal tradition — northern technique meets southern citrus. It established itself in Ligurian and Amalfi seaside restaurants from the 1950s, as a fresh, fragrant dish.

Ingredients for 4

• 320g Carnaroli rice
• 2 untreated lemons (Amalfi or Sorrento)
• 1 shallot
• ½ glass white wine
• 1L light vegetable broth
• 60g cold butter
• 60g Parmigiano Reggiano
• A few fresh thyme leaves
• Extra virgin olive oil
• Salt, white pepper

Method

1. Zest both lemons and juice one.
2. Sweat the chopped shallot in a drizzle of oil.
3. Toast the rice and deglaze with white wine.
4. Add hot broth, stirring rarely, for 16 minutes.
5. 5 minutes from the end, add half the zest and the lemon juice.
6. Manteca off the heat with cold butter, Parmigiano and a few thyme leaves.
7. Adjust salt and add a grinding of white pepper.
8. Serve with the remaining zest on top, raw.

Wine pairing

Vermentino di Sardegna or Falanghina del Sannio: citrusy aromas and minerality that amplify the lemon.

Common mistakes

• Using treated lemons: zest leaves a waxy aftertaste.
• Adding juice at the start: acidity blocks starch release.
• Too much Parmigiano: covers the lemon. A pinch is enough.