This is so lemony I don’t even know what to do with myself. The recipe from Giada’s Kitchen manages to be both a hearty risotto and a lemony spring treat. I made this as a side dish with another recipe from this Giada de Laurentiis book, Chicken Scalloppine with Saffron Cream Sauce (I’ll post that one later). It’s delicious.
Lemon Risotto (adapted from Giada’s Kitchen)
Serves: 4 main sizes, 8 side-dish sizes
**I halved this recipe and got enough for 2 side dishes, seconds for Adam, and a little left over for lunch.
4 cups low-sodium chicken broth
1/2 cup freshly squeezed lemons (2-3 lemons)
3 tablespoons unsalted butter
2 large shallots, diced
1.5 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese, plus2 tablespoons
1/4 cup mascarpone cheese
zest of 1/2 lemon
3/4 tsp kosher salt
3/4 tsp freshly ground pepper
2 tablespoons chopped flat-leaf parsley
In a medium saucepan, bring the broth and half the lemon juice to a simmer. Cover and keep hot over low heat.
In another heavy, medium saucepan melt 2 tablespoons of the butter on medium heat. Add the shallots and cook until soft but not brown, 3 minutes. Add the rice and stir to coat.
Add the wine and the remaining lemon juice. Simmer until almost completely evaporated, about 3 minutes.
Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
Keep cooking the rice, adding 1/2 cup of the broth at a time, stirring constantly and allowing each batch of broth to absorb almost completely before adding more. Do this until the rice is creamy and tender but still firm to the bite, about 20 minutes.
Remove the heat and add 1/2 cup of the Parmesan, the remaining butter, salt and pepper, lemon zest, and the mascarpone.
Sprinkle with the remaining Parmesan, garnish with the parsley, and serve.