Lemon

Anna Del Conte's Risotto With Lemon

by:
March 29, 2019
8 Ratings
Photo by Alpha Smoot
Author Notes

Adapted from the now out-of-print Secrets From an Italian Kitchen (1989). —Food52

Test Kitchen Notes

Featured in: The Italian Woman Who Changed Home Cooking Forever. —The Editors

  • Cook time 30 minutes
  • Serves 3 to 4
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
In This Recipe
Directions
  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.

See what other Food52ers are saying.

  • Biagio D'Angelo
    Biagio D'Angelo
  • Laura415
    Laura415
  • Cathy Moore
    Cathy Moore
  • Eric Kim
    Eric Kim

6 Reviews

Biagio D. July 5, 2020
I prepared this Lemon Risotto yesterday and I loved it. As an Italian, Anna Del Conte is absolutely a guarantee for a very Italian gastronomy. Tradition and innovation are in this recipe. Egg yolk gives a perfect moisture. It was a delicious surprise!
 
Laura415 May 8, 2019
Although I've never used Anna Del Conte's recipe for lemon risotto, other cookbooks have adapted it and it's a favorite at our house. I add peas and asparagus as well if I have it for a delightful springtime risotto. I also use peccorino romano in equal parts with parm. Will try her recipe as stated to see how it is. Looks and sounds delicious. I hope she is writing her memoir. I'd love to read about her life.
 
AbbeyA March 29, 2019
Made this tonight for #tableforone dinner... So yummy!
 
Eric K. March 29, 2019
Aw! Delicious.
 
Cathy M. March 29, 2019
This sounds amazing! Can’t wait to prepare it!
 
Eric K. March 29, 2019
So simple, so good.