Risotto al Limone (Lemon Risotto with Mascarpone)
This risotto al limone is a creamy lemon risotto made with Arborio rice, warm stock, fresh lemon zest and juice, Parmigiano Reggiano, and mascarpone stirred in off the heat for a silky, rich finish. Ready in 40 minutes and built around the Italian principle of letting one ingredient; in this case, lemon; do the heavy lifting.
Equipment
- Large saucepan or Dutch oven
- Wooden Spoon or silicone spatula
- ladle
- Microplane or zester
Ingredients
- 4 cups chicken or vegetable stock
- 2 tablespoons olive oil
- 2 small shallots finely chopped
- 2 garlic cloves minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 1 teaspoon lemon zest from 1 large lemon
- ¼ cup freshly squeezed lemon juice from about 1 large lemon
- ½ cup grated Parmesan cheese
- 2 tablespoons mascarpone
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Flaky sea salt for finishing
Instructions
- In a medium saucepan, heat 4 cups chicken or vegetable stock over low heat. Keep it warm while you make the risotto.
- In a large saucepan or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the shallots and garlic. Cook for 2–3 minutes, until softened and fragrant.
- Add 1 cup Arborio rice and stir for 1–2 minutes, coating the grains until slightly translucent at the edges.
- Pour in ½ cup dry white wine and stir until mostly absorbed.
- Add 1 ladleful of warm stock at a time, stirring often and allowing each addition to absorb before adding more. Continue until the rice is creamy and tender with a slight bite, about 18–20 minutes.
- Stir in the lemon zest, lemon juice, Parmesan, mascarpone, and butter. Season with salt and pepper. Taste and adjust for salt, pepper, and add a little more lemon if you'd like!
- Spoon into bowls and top with flaky sea salt, a drizzle of olive oil, and extra Parmesan if desired.
Notes
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- Always use warm stock. This is the most important step in any risotto and the one most people skip. Cold stock shocks the rice, disrupts the starch release, and gives you an uneven, gluey texture. Keep it at a low simmer in a separate pan the entire time you are cooking.
- Add the mascarpone off the heat. Pull the pan off the burner before stirring in the mascarpone, Parmigiano, and butter. This is what gives the lemon risotto its silky, cohesive finish rather than a greasy or broken one.
- Add lemon juice last. Stir it in after the heat is off so it stays bright and fresh rather than cooking down and turning flat or slightly bitter.
- Stir often, not constantly. Steady, intentional stirring encourages the rice to release its starch without breaking the grains. You do not need to stand over it every second; what matters is that you are present and adding stock gradually.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of warm stock or water, stirring to loosen. Do not freeze; the starch structure breaks down and the texture becomes grainy.
Nutrition Facts
Calories: 495kcalCarbohydrates: 52gProtein: 14gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 41mgSodium: 860mgPotassium: 360mgFiber: 2gSugar: 5gVitamin A: 397IUVitamin C: 7mgCalcium: 139mgIron: 3mg
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