Anna Del Conte'S Risotto With Lemon Recipe

Name: Anna Del Conte'S Risotto With Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, divided; 1 tablespoon extra-virgin olive oil; 2 shallots, finely chopped; 1 rib celery, finely chopped; 1 1/3 cups Arborio rice; 1 quart chicken or vegetable stock, heated (either over low heat in a separate pot or microwaved); 1 lemon, zested and juiced, to taste; 1 small sprig fresh rosemary, finely chopped; 1 egg yolk; 1/4 cup freshly grated Parmesan, plus more to taste; 1/4 cup heavy cream; Kosher salt and freshly ground black pepper, to taste

Servings: persons

4 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped
1 rib celery, finely chopped
1 1/3 cups Arborio rice
1 quart chicken or vegetable stock, heated (either over low heat in a separate pot or microwaved)
1 lemon, zested and juiced, to taste
1 small sprig fresh rosemary, finely chopped
1 egg yolk
1/4 cup freshly grated Parmesan, plus more to taste
1/4 cup heavy cream
Kosher salt and freshly ground black pepper, to taste

1
Melt 2 tablespoons of the butter and olive oil in a high-sided saucepan. Cook the shallots and celery, about 5 to 7 minutes. Stir in the rice and cook for another minute or so.
2
Slowly ladle in the heated stock (one or two ladlefuls at a time), stirring until fully absorbed by the rice between each addition. Keep stirring until the rice is perfectly al dente (to the tooth), about 18 to 20 minutes.
3
Stir in the lemon zest and rosemary.
4
In a small bowl, whisk together the egg yolk, juice of half the lemon (plus more to taste), Parmesan, cream, and salt and pepper. Stir this mixture into the finished risotto, along with the remaining 2 tablespoons butter. Cover the pan and let sit for 2 minutes or so, until finished cooking.
5
Vigorously stir, plate, and garnish with more Parmesan.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter, divided, 1 tablespoon extra-virgin olive oil, 2 shallots, finely chopped, 1 rib celery, finely chopped, and more.

Yes, Anna Del Conte'S Risotto With Lemon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Anna Del Conte'S Risotto With Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions