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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
Alice Delcourt uses preserved lemons, a Moroccan specialty, to brighten up this creamy risotto. While she makes her own by pickling quartered lemons in brine for one month, you can find jars of preserved lemons in specialty food stores. By pairing the creamy, round-tasting risotto base with piquant finishing elements, Alice adds a kick to a great classic. —Laura Lazzaroni
Test Kitchen Notes
Adapted from © The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian Cuisine today, Rizzoli New York, 2021 —The Editors
Ingredients
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5 to 7 cups
chicken broth
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1 tablespoon
extra-virgin olive oil
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1
shallot, peeled and finely chopped
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2 cups
Carnaroli rice
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4 ounces
Robiola cheese (you may substitute with a fresh, mild goat cheese)
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1/4 cup
finely grated Parmigiano Reggiano
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3 tablespoons
unsalted butter
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1/2
preserved lemon (only the rind, finely chopped)
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1 teaspoon
smoked paprika
Directions
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In a medium saucepan over medium heat, warm the broth; adjust the heat to maintain a slow simmer. In a heavy, wide saucepan over medium heat, warm the oil. When hot, cook the shallot, stirring constantly, until translucent. Add the rice and cook, stirring constantly, for 3 to 4 minutes, until glassy and too hot to hold in your hand. Stir in a ladleful of warm broth and cook, stirring often, for 2 to 3 minutes, until the broth is mostly absorbed. Continue adding the broth, one ladleful at a time, stirring until absorbed. Adjust the heat between medium or medium-low to keep the risotto barely simmering. Cook, stirring often, until the rice is just tender but still al dente (not mushy). The risotto should have the consistency of a creamy porridge, but should not be soupy.
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Remove from the heat and add the Robiola, Parmigiano Reggiano, butter, and lemon rind; stir until creamy and well combined.
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Divide the risotto among warm plates, sprinkle with the paprika, and serve immediately.
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