Risotto al Limone

Lemon Risotto

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 2 Shallots/French onions
  • 400 g (14 oz/ cups) arborio rice
  • Large pan of chicken broth (hot’)
  • 150 ml (5 fl oz/ cup) dry white wine
  • juice & zest of 1 lemon
  • salt & pepper to taste
  • 2 egg yolks
  • About 100 g (4 oz/1 cup Parmesan Cheese → Grated
  • 100 g (4 oz/1 stick) butter, plus a little more to finish
  • And also 2 extra lemons


Melt the butter in a large thick-bottomed pan. Sauté the shallots. Add the rice and fry on high heat while stirring until the rice grains are glazed, with a white core.

Add the wine → Fold in the lemon juice. Add the hot broth, spoonful by spoonful, until it is absorbed. Continue until the rice is al dente after 20 mins. Season with salt & pepper.

Fold in cheese, until it is melted. Remove from heat. Stir in small pats of butter & egg yolks. Clover the pan and turn on the grill (broiler).

Quarter the 2 extra lemons and grill (broil) them until they form black specks. Arrange risotto and sprinkle with lemon zest.

Serve with the burnt lemon quarts!

They have become nice and sweet. Squeeze them over your plate. Yey!