Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mama Agata's Lemon Risotto Recipe
    Lost? Site Map

    Mama Agata's Lemon Risotto

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    DrGaellon's Note:

    Because this is such a simple recipe, you have to use the best ingredients you can find. Rich, buttery-yellow cream and plump lemons will make all the difference. Vermouth can substitute for white wine, and lasts forever, even when opened. Adapted from a recipe published in _The Southern Italian Table_ by Arthur Schwartz, as reprinted by Caroline Russock at Serious Eats. http://bit.ly/4rIOlF

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Grate the zest off the lemons and set it aside. Juice the lemons - you need 3/4 cup lemon juice - and set that aside. Microwave each lemon for 10-15 seconds on high, then roll it firmly against your cutting board before slicing in half; this will rupture the juice sacs and make it easier to collect the juice.
    2. 2
      Heat 2 quarts of water in a saucepan; maintain at a simmer.
    3. 3
      Melt the butter in a medium oven-safe saucepan over medium heat. Add the rice and stir for 2 minutes, until the rice turns opaque. Add wine; it should immediately bubble up. Start a timer at 18 minutes at this point. Stir constantly until the wine is nearly absorbed/evaporated, 1-2 minutes.
    4. 4
      Add the lemon juice, half the lemon zest, the salt, the white pepper and 1 cup of the simmering water. Stir well, then allow to simmer until the liquid level is lower than the rice.
    5. 5
      Add another 3/4 c simmering water; just enough to re-cover the rice. Simmer until the level is again below the level of the rice, stirring occasionally. Continue this cycle until your timer beeps. At this point, the rice should be al dente - tender, but still slightly firm in the center.
    6. 6
      Add the remaining lemon zest, the cream, and a splash more water if needed; it should be more creamy than starchy. Adjust salt and pepper to taste; if too lemony, add more cream. Serve with grated cheese.

    Browse Our Top Lemon Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Mama Agata's Lemon Risotto

    Serving Size: 1 (149 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 432.9
     
    Calories from Fat 108
    24%
    Total Fat 12.0 g
    18%
    Saturated Fat 7.1 g
    35%
    Cholesterol 37.3 mg
    12%
    Sodium 818.9 mg
    34%
    Total Carbohydrate 73.7 g
    24%
    Dietary Fiber 6.0 g
    24%
    Sugars 0.4 g
    1%
    Protein 7.1 g
    14%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites