**Ingredients** 2 tbsp Olive Oil 3 tbsp Butter 1 Small Spanish Onion 1/2 Celery Stalk finely chopped 300 g Risotto Rice 2 Lemons juice + zest 1 L Vegetable Stock 1/4 cup Dry White Wine 1 cup Parmesan Cheese grated Kosher Salt + Black Pepper 1/4 cup Basil Leaves
**Instructions** Heat the olive oil and half the butter in a nonstick pan. Add the onion and celery and saute over medium heat for a few minutes until softened. Add the risotto rice and stir with a wooden spoon until each grain is coated in oil and butter. Stir in the lemon juice and cook, stirring continuously, until the liquid is almost all absorbed. Add a few ladlefuls of warm stock, stirring until absorbed. Continue to do this for 15-20 minutes or until the rice is cooked al dente. Add white wine. Remove from the heat, beat in the remaining butter, grated parmesan, salt and pepper to taste and lemon zest. Serve with torn basil and sprinkling of parmesan cheese.
ReputationOk2073
Why did you add the Wine after, instead of during the deglaze?
mathliability
Can’t wait to see how this sub criticizes this one. It looks amazing.
m0nark_
This is why I love italian food.
My mouth is bursting with water thinking of this, gonna make it this week!!
francescoscanu03
This user seems like if Chat GPT had Reddit and liked cooking
Fresh-Teacher-1877
overcooked
AlfhildsShieldmaiden
Feel free to make it as OP has and report back!
In the meantime, this is not how you make lemon risotto. I love lemon risotto (and pasta), though at home, I can’t resist adding zucchini, asparagus, and/or English peas.
Soften the onion, soften veggies if using, add and toast rice, use white wine to deglaze, gradually add hot chicken broth, then finish with lemon juice, zest, parmigiano, salt, and pepper before serving. Top with grated parmigiano as desired.
7 Comments
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/risotto-al-limone-recipe/).
**Ingredients**
2 tbsp Olive Oil
3 tbsp Butter
1 Small Spanish Onion
1/2 Celery Stalk finely chopped
300 g Risotto Rice
2 Lemons juice + zest
1 L Vegetable Stock
1/4 cup Dry White Wine
1 cup Parmesan Cheese grated
Kosher Salt + Black Pepper
1/4 cup Basil Leaves
**Instructions**
Heat the olive oil and half the butter in a nonstick pan. Add the onion and celery and saute over medium heat for a few minutes until softened.
Add the risotto rice and stir with a wooden spoon until each grain is coated in oil and butter. Stir in the lemon juice and cook, stirring continuously, until the liquid is almost all absorbed.
Add a few ladlefuls of warm stock, stirring until absorbed. Continue to do this for 15-20 minutes or until the rice is cooked al dente. Add white wine.
Remove from the heat, beat in the remaining butter, grated parmesan, salt and pepper to taste and lemon zest.
Serve with torn basil and sprinkling of parmesan cheese.
Why did you add the Wine after, instead of during the deglaze?
Can’t wait to see how this sub criticizes this one. It looks amazing.
This is why I love italian food.
My mouth is bursting with water thinking of this, gonna make it this week!!
This user seems like if Chat GPT had Reddit and liked cooking
overcooked
Feel free to make it as OP has and report back!
In the meantime, this is not how you make lemon risotto. I love lemon risotto (and pasta), though at home, I can’t resist adding zucchini, asparagus, and/or English peas.
Soften the onion, soften veggies if using, add and toast rice, use white wine to deglaze, gradually add hot chicken broth, then finish with lemon juice, zest, parmigiano, salt, and pepper before serving. Top with grated parmigiano as desired.