Lemon-Rosemary Risotto

Name: Lemon-Rosemary Risotto
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 cup grated Parmigiano-Reggiano; 1 tbsp. finely chopped fresh rosemary; Kosher salt and freshly ground black pepper, to taste; 3 tbsp. extra-virgin olive oil; 1 small yellow onion, finely chopped; 2 cups Arborio rice; 3 tbsp. unsalted butter; Grated zest of 3 lemons, plus 1 tbsp. lemon juice; 6 cups chicken stock; 4 cloves garlic, finely chopped; ⅓ cup white wine

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

A finishing touch of tart lemon zest and fragrant rosemary brightens a creamy risotto from Piedmont. The French, who ruled this northern Italian region at various times, left a definitive mark on the cuisine with the wide use of butter and cheese.

Ingredients

1 cup grated Parmigiano-Reggiano
1 tbsp. finely chopped fresh rosemary
Grated zest of

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Combine Parmigiano, rosemary, and zest in a bowl; set aside. Bring stock to a simmer in a 2-qt. saucepan over medium and keep warm.
Heat oil in a 6-qt. saucepan over medium-h