Italian
Lemon Risotto
by Chef Max Mariola · 1.1M subscribers on YouTube
A perfect lemon risotto made with Carnaroli rice, toasted in butter, deglazed with white wine, and finished with a creamy texture using frozen butter, Parmesan, and a lemon syrup with candied peels.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 2
- Difficulty
- medium
Ingredients
9 items- Carnaroli RiceUse Carnaroli rice for best results
- ButterFor toasting and creaming; use frozen butter for creaming
- White WineGood quality wine for deglazing
- BrothVegetable or chicken broth, as needed
- 1 pcsLemonFor peel and syrup
- SugarFor syrup; double the amount of water
- SaltTo taste
- Parmesan CheesePlenty, grated
- Black PepperTo taste
Method
- Melt butter in a pan without burning it.
- Add Carnaroli rice and toast it, stirring frequently, until it absorbs the butter.
- Deglaze the rice with a good white wine.
- Cover the rice with broth and cook, adding broth as needed.
- Peel the lemon and cut the peel thinly.
- Blanch the lemon peels starting with cold water; when the water boils, change the water and repeat three times.
- Prepare a syrup: add sugar and double the amount of water, bring to a boil, then turn off the heat and immediately add the blanched peels.
- Add salt to the risotto.
- Add frozen butter to cream the risotto.
- Add plenty of Parmesan cheese and black pepper.
- Cream the risotto well until it makes a 'sound of love'.
- Add some of the lemon syrup and stir.
- Serve with two candied lemon peels on top, a sprinkle of pepper, and a drizzle of the syrup.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
