Sign in/Create account
Wishlist
Taste the Amalfi Coast in this gorgeous recipe by Tori Falzon of Into The Sauce.
You’ll Savour Every Last Mouthful of This Risotto Limone
Taste the Amalfi Coast in this gorgeous recipe by Tori Falzon of Into The Sauce.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Tori Falzon of Into the Sauce shares her recipe for risotto limone.
To celebrate the launch of our new Holiday Tableware, Tori Falzon of Into The Sauce is sharing her zesty take on an Italian classic.
This delightful risotto limone combines the creaminess of aborio rice and Parmigiano Reggiano, with the bright and zesty flavours of fresh lemon. Blending comfort and sophistication, this dish is the perfect choice for both weeknight dinners and special occasions.
This mouth-watering recipe serves two, so if you’re in the mood for seconds (which you will be) we recommend doubling the ingredients.
To make this a feast for the eyes as well as the stomach, we recommend serving it up atop our Italian-inspired collection of plates designed by artist Gemma Bamforth, paired with our artful Cloud Placemats and Coasters. You'll be transported straight to the Amalfi Coast (without the jet lag).
Ingredients
- 1L vegetarian chicken stock or vegetable stock
- 2 lemons
- 2 tbsp extra virgin olive oil
- 3 medium-large shallots, finely diced
- 1 cup (200g) arborio or nano vialone rice
- ½ cup (120ml) dry white wine
- 50g salted butter, diced
- 100g Parmesan (Parmigiano Reggiano or Grana Padano), finely grated
Method
- Bring stock to a simmer in a pot.
- Zest and juice lemons into a bowl and set aside.
- For the risotto, heat olive oil in a large pan over medium heat.
- Add shallots and a good pinch of salt flakes. Sweat over medium heat until translucent.
- Add rice. Stir constantly for 2 minutes to toast the rice. It shouldn’t brown, but should develop a toasty aroma and be glossy and translucent on the outside.
- Add white wine and simmer until fully absorbed and evaporated.
- Ladle by ladle, add hot stock. Once each ladle of stock is absorbed by the rice, add another ladle.
- Meanwhile, brown butter in a small pan over medium heat then pour into a large, heat-proof bowl to let it cool to room temperature.
- Continually taste the risotto from the 16 minute mark to test if the rice is ready (it should take 18-20 minutes to cook completely). It should be very al dente, with a creamy and loose texture (a good risotto is never heavy or dense).
- Turn off heat and stir through lemon juice and lemon zest. Stirring constantly, gradually sprinkle in Parmesan until incorporated.
- Taste and season and serve immediately with a drizzle of brown butter.
