Creamy Risotto Al Limone (Lemon Risotto)

Arborio rice is gently toasted in olive oil, simmered low and slow in chicken broth until perfectly creamy, and is finished with a bright hint of lemon zest and juice that ties the whole dish together.

📝 Ingredients

• 1 tablespoon olive oil
• 1 medium shallot
• 1 cup Arborio rice
• 5 cup chicken broth (or vegetable broth)
• 1/2 teaspoon dried marjoram
• 1 lemon (zested and juiced)
• 2 tablespoon butter
• 1/2 cup Parmigiano-Reggiano
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

👨‍🍳 Instructions

1. 1Add chicken broth to a medium pot and bring to simmer. Keep it warm on low heat while you cook the risotto.
2. 2Heat olive oil in a large pan over medium heat. Add shallot and cook for 4-5 minutes until it softened.
3. 3Add Arborio rice and stir for 2-3 minutes until the edges of the grains turn translucent while the centers stay opaque.
4. 4Add 1 to 1 ½ cups of warm broth to the rice, add marjoram, season with salt and pepper, and stir gently. Once rice absorbed all liquid, continue adding broth 1 cup at a time and cook, stirring frequently until rice is al dente or to your taste.
5. 5Stir in 1 tablespoon of lemon juice and lemon zest, and cook for another minute or two.
6. 6Turn off the heat and stir in butter and cheese until melted and creamy.
7. 7Adjust the seasoning to taste and serve immediately.