Risotto in a Lemon Cup

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Special Single Servings

Picture of Risotto in a Lemon Cup Recipe Photo: Risotto in a Lemon Cup Recipe
Rated 5 stars out of 5
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  • Read 68 Reviews
Total Time:
40 min
Prep
10 min
Cook
30 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 2 cups low-sodium chicken broth
  • 2 tablespoons butter, plus 1 tablespoon
  • 1 large shallot, diced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 tablespoons grated Parmesan, plus 2 tablespoons
  • 2 tablespoons mascarpone cheese
  • 1/2 a lemon, zested amd juiced
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 6 lemons, for serving

Directions

In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.

In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.

To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a grapefruit spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan. Serve immediately.

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Newest Ratings and Reviews

Read all 68 reviews

  • on January 26, 2012

    Flag

    Absolutely wonderful! For the salt, remember different types of salt taste saltier. Also, canned chicken broth can be saltier than stock. I love the salt measurements in recipes so I get the right amount, and this one didn't let me down, using kosher salt. Another winner, Giada!

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  • on January 25, 2012

    Flag

    This was amazing! I served it (in a dish under a lemon dill salmon; the pair were perfect together! Like others I needed more broth and because I am me, I used more cheese but the results were outstanding!! I am looking forward to making this again.

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  • on November 01, 2011

    Flag

    This is great until you add the 3/4 tsp salt and 3/4 tsp pepper at the end. That amount is way too high, and the salt and pepper end up completely masking the delicate flavor of the mascarpone, shallot, and lemon, and ruins the risotto. It should be seasoned to taste. I'm throwing away my batch because it is so bad now, and it was almost so wonderful.

    people found this review Helpful.
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