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Lemony Risotto

by Caren McSherry
You cannot make risotto with just any rice. It must be Arborio rice from the Po Valley in Italy. It is a short grain rice that has the unique ability to absorb warm liquid (stock) as it stirred and cooked. The secret to perfect risotto is slow cooking and adding the hot stock 1/2 cup at a time. You must never rush Risotto, it waits for no one, you wait for it. The bright, clean, flavour infusion of fresh lemon zest and juice gives this side that extra punch.


      • 3 cups chicken or vegetable stock
      • 2 tablespoons unsalted butter
      • 1 shallot finely diced
      • 1/2 cup arborio rice
      • 1/2 cup wine
      • 2 teaspoon lemon zest
      • 1 tablespoon lemon juice
      • 1/4 cup finely minced Italian parsley
      • 1 tablespoon unsalted butter
      • 3 tablespoons freshly grated Parmesan cheese
      • Ground pepper to taste


Place the stock in a 1 quart saucepan and bring to a low boil, then turn it down to a steady simmer for the duration of the cooking process.
2. Melt the butter in a 2 quart flared sauce pan, add the shallot and turn the heat to low. Soften the shallot, do not brown. Add the rice and continue to stir until the rice turns translucent, about 5 minutes. Once the rice turns, add the wine all at once. The mixture will sizzle and absorb the wine within a minute or so.
3. Thus begins the love affair with you and risotto. Add 1/2 cup hot stock at a time to the rice, stirring the entire time, as the stock is absorbed into the rice, add the next and continue until the rice is creamy and cooked through.
4. Once the risotto has reached your desired doneness (some like it more al dente than others) add the butter and Parmesan and stir this into the rice. Transfer to your serving dish and sprinkle with the parsley and pepper to taste.

Serves 6

Note: To switch it up, replace the lemon zest and juice with 2 cups of the sautéed mixed mushrooms

Copyright © 2018 Caren McSherry

Filed Under: risotto, rice, main,

Lemony Risotto

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