Lemon Risotto

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I used clam broth for this recipe and used the risotto as a bed to put soft shelled crabs on. The crabs were soaked in buttermilk and egg yolks for an hour, and then dredged in corneal and deep fried. To say the least, just unbelievable. I was looking for a lemon risotto recipe that was used by a restaurant called Savoir Faire on Martha's Vineyard that has since closed. They put the crabs on a lemon risotto and this recipe nailed it!

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This was very good, BUT I had to deviate from the recipe substantially to get it "lemony" enough. I have been making risotto for years. You always need to add something acidic before the broth. Normally, this is wine. Here, I used the juice of 1 whole lemon to start and let it absorb into the arborio first, then proceeded with the hot low-salt vegetable stock (more than recipe calls for. I also added chopped Italian flat leaf parsley and a touch of mascarpone to make it creamier in lieu of more butter, but better texture. I also added a touch more lemon zest and a bit more fresh lemon juice to highlight the lemon aspect of the flavor. If you want it to taste like lemon, which my family likes, this is needed to kick it up a notch. Without the extra lemon upfront before the stock, the recipe would have been good, not great. Arborio is fine, but I prefer risotto with the creamier carnaroli (the caviar of rice to most Italians or vialone nano rice, if you can find them (look online.

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I love this recipe - one of my standbys for years. Goes great with roast chicken and some steamed green beans. You can't really follow an exact recipe when it comes to risotto, though - you have to just keep adding stock until it is al dente and then add the cream mixture. If you go too long, your risotto will be gluey. It takes practice, unfortunately, but once you get it down the effort is worth it!

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Good recipe but: no cream on risottos, please!!!!!!

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Delicious! Creamy, rich and flavorful. When cooking, I needed more liquid than this recipe called for...so have some extra stock on hand.

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didn't add any rosemary as I don't like it. The general recipe was good but my risotto turned out gluey.

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The flavor is outstanding and it was very easy to make!

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Really liked the sparkle of the lemon and it made for a nice contrast to the creaminess of the risotto. Would have liked layering of some more flavors. The portion size in the recipe seems off - it definitely serves at least twice as many as indicated.

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I LOVE risotto so I try to make lots of different kinds. This is the first one I ever made and it is still my favorite. The rosemary goes amazingly with the lemon and I don't think I will ever find a risotto I like better than this one! Nigella is the best!

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I was having friends over for dinner and wanted something different. I made this recipe with a lemon and rosemary grilled pork loin. It was a hit. My children, who are huge lovers of rice pudding, thought that it tasted like lemon rice pudding and asked why we were having pudding for dinner and ate the leftovers for breakfast the next morning. I would recommend this recipe to anyone.