| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 cups low-sodium chicken broth
- 2 tablespoons butter, plus 1 tablespoon
- 1 large shallot, diced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 2 tablespoons grated Parmesan, plus 2 tablespoons
- 2 tablespoons mascarpone cheese
- 1/2 a lemon, zested amd juiced
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 6 lemons, for serving
Instructions
- In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.
- In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.
- To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a grapefruit spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 268 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 25 mg |
| Sodium | 367 mg |
| Serving Size | 1 of 6 servings |
| Calories | 268 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 25 mg |
| Sodium | 367 mg |
Reviews
Wonderful recipe! I served with simple seared scallops and broccoli. Definitely needs at least an extra cup of broth and a little extra lemon juice, and only a pinch of salt.
Giada uses a lot of lemon in her recipes, and it always seems to freshen and brighten everything she does. This was no exception. Serving the risotto in the lemon cups makes for such a beautiful presentation.
I followed the recipe exactly and the rice was not cooked well. I probably needed another cup of broth like all the other reviewers said. I still give it 5 stars because it was delicious.
A delightful risotto for any seafood dish. I served it as a side with simple grilled salmon (just salt, pepper, and a drizzle of agave. The brightness of the lemon and the creaminess of the mascarpone was perfect. I did use 3 1/2 c. broth to get the right al dente bite. I could have increased the lemon zest a bit. Overall a wonderful dish!
So that ALL my guests could enjoy it I used VEGETABLE broth instead of nasty, salty chicken broth. It came out flavorful and delicious and would rec’d for sure. (I use veggie broth most of the time anyway–so much better for you…!!!!
This is indeed delicious! Just enough lemon, but not too much. Really tasty – we love risotto. This is one of the best we’ve made.
Did not fill the lemon cups – just made the risotto to accompany BBQ salmon filets.
Another commenter noted it takes more than 2 cups broth; I used 3 cups.
Excellent with fish!
Absolutely wonderful! For the salt, remember different types of salt taste saltier. Also, canned chicken broth can be saltier than stock. I love the salt measurements in recipes so I get the right amount, and this one didn’t let me down, using kosher salt. Another winner, Giada!
This was amazing! I served it (in a dish under a lemon dill salmon; the pair were perfect together! Like others I needed more broth and because I am me, I used more cheese but the results were outstanding!! I am looking forward to making this again.
This is great until you add the 3/4 tsp salt and 3/4 tsp pepper at the end. That amount is way too high, and the salt and pepper end up completely masking the delicate flavor of the mascarpone, shallot, and lemon, and ruins the risotto. It should be seasoned to taste. I’m throwing away my batch because it is so bad now, and it was almost so wonderful.