Cook The Book: Mama Agata'S Lemon Risotto

1. 1

   Melt butter in a 3-quart saucepan or stovetop casserole over medium heat. Add the rice and stir over the heat for about 2 minutes. Add the white wine. It should sizzle instantly. Stir well and cook until the wine has nearly evaporated, usually less than 2 minutes. Add the lemon juice, half the lemon zest, about 1 cup of water, and the salt and pepper. Stir well, then let simmer until the liquid reduces to under the level of the rice.

2. 2

   Add approximately 3/4 cup more water, just enough to cover the rice. Stir well again. Continue adding water, stirring and simmering for a total of 18 minutes from the time the wine is added. Just before the rice is done, stir in the remaining lemon zest. When done, the rice should be tender but still firm in the center.

3. 3

   Stir in 1/2 cup of the cream, and a tiny bit more water if necessary to make the mixture more creamy than starchy. Taste for salt and pepper and adjust if necessary. If the risotto is too lemony for your taste, add a bit more cream.

4. 4

   Serve immediately, sprinkled with grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.