TABELIAAUTHENTIC RECIPE
Risotto al LimoneLemon Risotto
A risotto with the fragrance of Amalfi, finished through the balance of lemon, butter and Parmigiano and careful heat control.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (2 servings)
- Carnaroli rice180 g
- LemonFinely grate only the yellow zest and squeeze the juice.1 piece
- Vegetable brothKeep warm.700 ml
- Dry white wine60 ml
- ButterKeep chilled.45 g
- Parmigiano ReggianoGrated40 g
- ShallotFinely chopped1 piece
- Salt4 g
Method
Prepare lemon and stock
- 1 Warm 700 ml vegetable broth, or stock.
- 2 Finely grate only the yellow zest from 1 lemon and squeeze its juice.
- 3 Grate 40 g Parmigiano.
- 4 Finely chop 1 shallot.
Ready when
Continue when the broth is steaming.
Toast the rice
- 1 Sauté the shallot in a pot with 15 g butter over low heat.
- 2 Once translucent, add 180 g Carnaroli rice and cook until its edges turn translucent.
Cook the rice
- 1 Add 60 ml white wine; once its alcoholic aroma disappears, gradually add warm vegetable broth.
- 2 Maintain heat that keeps the rice gently moving; turn off when al dente with a fine firm core.
Mantecare the risotto
- 1 Add 30 g cold butter, Parmigiano, lemon zest, a little lemon juice and 4 g salt, mixing while shaking the pot.
Ready when
It is ready at an all'onda consistency, flowing like a wave.
About this dish
Risotto al limone reflects the lemon culture of the Amalfi Coast. Large lemons growing on terraced slopes have long been valued not only in sweets and limoncello, but as a fragrance that refreshes summer tables.
Rice dishes are less strongly associated with southern Italy than with the north, but in tourist areas and seaside restaurants this has become established as a light citrus primo. It may precede fish, helping keep the whole meal from becoming heavy.
Today it is made in seaside restaurants and homes alike, sometimes served before fish. It is a quietly luxurious risotto that conveys the season through aroma.
Bring the full course home next weekend.
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