Risotto in a Lemon Cup

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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 74 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 74 reviews

  • on May 23, 2013

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    I followed the recipe exactly and the rice was not cooked well. I probably needed another cup of broth like all the other reviewers said. I still give it 5 stars because it was delicious.

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  • on May 01, 2013

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    A delightful risotto for any seafood dish. I served it as a side with simple grilled salmon (just salt, pepper, and a drizzle of agave. The brightness of the lemon and the creaminess of the mascarpone was perfect. I did use 3 1/2 c. broth to get the right al dente bite. I could have increased the lemon zest a bit. Overall a wonderful dish!

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  • on January 15, 2013

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    So that ALL my guests could enjoy it I used VEGETABLE broth instead of nasty, salty chicken broth. It came out flavorful and delicious and would rec'd for sure. (I use veggie broth most of the time anyway--so much better for you...!!!!

    people found this review Helpful.
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