Italian
Lemon Risotto
by Manu Food · 60K subscribers on YouTube
A creamy and fragrant lemon risotto made with fresh lemon zest and juice, extra virgin olive oil, and Parmesan. Simple and perfect for a summer meal with a stunning view.
- Difficulty
- medium
Ingredients
6 items- Risotto RiceArborio or Carnaroli rice
- Extra Virgin Olive OilFor toasting and mantecatura
- Acqua BollenteAdded gradually for cooking
- LemonsZest and juice
- SaltTo taste
- Parmigiano ReggianoGrated, for mantecatura
Method
- Grate the lemon zest and squeeze the lemon juice. Set aside.
- Heat a drizzle of extra virgin olive oil in a pan and toast the rice for a minute, stirring constantly.
- Begin cooking by adding boiling water a little at a time, stirring occasionally.
- Add the grated lemon zest to the risotto.
- Add the lemon juice and stir to combine.
- Season with a pinch of salt.
- Finish (mantecare) by stirring in a drizzle of extra virgin olive oil and grated Parmesan cheese until creamy and emulsified.
