Risotto al Limone

Pat Duran


This is a recipe adaptation of the one served at Da Filippo in Sorrento. Great used as a side dish with a stuffed turkey breast.
Something your family will ask for again....


★★★★★ 2 votes

8 servings
5 Min
10 Min
Stove Top


  • 4 Tbsp
  • 1 medium
    scallion-- white and light green part only, finely chopped
  • 3 1/2 c
    arborio rice
  • 1 c
    white wine or sparkling white grape drink
  • 3/4 c
    heavy cream
  • 1 Tbsp
    finely grated lemon zest
  • 3/4 c
    finely grated parmigiano-reggiano cheese
  • ·
  • ·
    julienned zest of 1 lemon, for garnish

How to Make Risotto al Limone


  1. Bring 2 quarts of water to a boil over high heat on a back burner to use later.Do not cook the rice in this.(if desired add one chicken bouillon cube to the water).
    In a heavy duty medium pot over medium flame,heat 2 Tablespoons of the butter; add scallions and cook until softened and light golden, about 2 minutes. Add rice and cook, stirring constantly, until translucent, about 3-4 minutes. Add wine and cook, stirring constantly, until rice has absorbed most of the wine, about 1 minute.
  2. Now add 1 cup of the boiling water from the back burner pot to the rice in the heavy duty pot, and cook, stirring constantly, until the water has been absorbed, 2-3 minutes. Repeat this process 5-6 more times, until rice is al dente.(You'll have water left over in the back pot).
  3. Add cream and grated lemon zest and cook, stirring constantly for 2 minutes more.
    Remove from heat, stir in remaining butter and parmigiano-reggiano, and season to taste with salt.
  4. If risotto seems too thick, add more water to adjust to desired consistency.
    Spoon risotto onto plates and garnish with julienned lemon zest. Serve right away.

Printable Recipe Card

About Risotto al Limone

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian
Other Tags: Quick & Easy Healthy

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