Al Limone Cream Lemon Risotto Recipes

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RISOTTO AL LIMONE CON SCAMPI (SHRIMP AND LEMON RISOTTO)



Risotto Al Limone Con Scampi (Shrimp and Lemon Risotto) image

This recipe comes from Chef Luciano Parolari who has been the executive chef at the exclusive Villa d'Este on Lake Como in Italy, for 25 years. He has been nicknamed the "King of Risotto" because of his reputation for a variety of exotic Milanese risottos. Note: The chef recommends carnaroli rice, from Italy's Piedmont area. If you can't find it in specialty or gourmet shops, however, use arborio rice - it's an acceptable substitute. This recipe is courtesy of an article about Chef Parolari in our local paper. I have not tried it as yet but wanted to put it here for safe keeping.

Provided by Judith N.

Categories     Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

10 cups chicken broth or 10 cups vegetable broth
10 tablespoons butter
3 cups carnaroli rice
2 lemon peel, of grated
6 tablespoons parmesan cheese, grated
48 shrimp, peeled
olive oil
2 cups white wine
3 tablespoons parsley, minced
lemon zest, in strips (for garnish)
parsley, minced

Steps:

  • Bring broth to a boil in a saucepan, reduce heat and simmer to keep warm.
  • In another heavy-bottomed saucepan, melt 3 tablespoons of the butter. Add rice and stir until every grain is coated with butter.
  • Begin to ladle in broth slowly, one cup at a time, stirring until all liquid is absorbed and the rice is still moist, before adding more.
  • After 10 minutes of cooking, add grated lemon peel. It will take about 20 minutes for the rice to absorb all the broth and to finish cooking.
  • Remove pan from heat and stir in the Parmesan cheese and the remaining butter.
  • To make the sauce, saute peeled shrimp in oil. Add white wine to the pan and cook over medium-high heat to evaporate the wine. Add parsley, and cook until sauce thickens and mixture is reduced.
  • To plate dish, mound a portion of the risotto, and place shrimp over top. Garnish with lemon zest strips and parsley.

Nutrition Facts : Calories 500.9, Fat 17.5, SaturatedFat 10, Cholesterol 97.1, Sodium 936.2, Carbohydrate 57.6, Fiber 0.9, Sugar 0.7, Protein 16.4

AL LIMONE (CREAM} LEMON RISOTTO



al limone (Cream} lemon Risotto image

Very decadent creamy with notes of citrus.

Provided by barbara lentz @blentz8

Categories     Rice Sides

Number Of Ingredients 12

4 tablespoon(s) olive oil
1 cup(s) shallots minced
6 clove(s) garlic minced
4 cup(s) chicken broth
1 cup(s) white wine
1 - lemon juiced
1 tablespoon(s) lemon zest
2 1/2 cup(s) arborio rice
1 cup(s) heavy cream
1 cup(s) freshly grated parmesan cheese
3 tablespoon(s) fresh parsley minced
- salt to taste

Steps:

  • bring the chicken broth and lemon juice to a simmer in a separate pan on stove.
  • In a large pot on high heat add oil. Once oil is hot reduce heat to medium high. Add shallots and saute 2 minutes Add garlic and saute another minute. Add dry rice and cook two minutes. Add white wine and let most evaporate. Start adding the chicken broth one ladle at a time salting to taste. Repeat until rice is al dente. Pour in heavy cream lemon zest and cheese. Cook until cheese has melted. Stir in parsley and serve.

RISOTTO AL LIMONE



Risotto al Limone image

This is a recipe adaptation of the one served at Da Filippo in Sorrento. Great used as a side dish with a stuffed turkey breast. Something your family will ask for again....

Provided by Pat Duran @kitchenChatter

Categories     Rice Sides

Number Of Ingredients 9

4 tablespoon(s) butter
1 medium scallion-- white and light green part only, finely chopped
3 1/2 cup(s) arborio rice
1 cup(s) white wine or sparkling white grape drink
3/4 cup(s) heavy cream
1 tablespoon(s) finely grated lemon zest
3/4 cup(s) finely grated parmigiano-reggiano cheese
- salt
- julienned zest of 1 lemon, for garnish

Steps:

  • Bring 2 quarts of water to a boil over high heat on a back burner to use later.Do not cook the rice in this.(if desired add one chicken bouillon cube to the water). --- In a heavy duty medium pot over medium flame,heat 2 Tablespoons of the butter; add scallions and cook until softened and light golden, about 2 minutes. Add rice and cook, stirring constantly, until translucent, about 3-4 minutes. Add wine and cook, stirring constantly, until rice has absorbed most of the wine, about 1 minute.
  • Now add 1 cup of the boiling water from the back burner pot to the rice in the heavy duty pot, and cook, stirring constantly, until the water has been absorbed, 2-3 minutes. Repeat this process 5-6 more times, until rice is al dente.(You'll have water left over in the back pot).
  • Add cream and grated lemon zest and cook, stirring constantly for 2 minutes more. Remove from heat, stir in remaining butter and parmigiano-reggiano, and season to taste with salt.
  • If risotto seems too thick, add more water to adjust to desired consistency. Spoon risotto onto plates and garnish with julienned lemon zest. Serve right away.

LEMON RISOTTO



Lemon Risotto image

An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.

Categories     Rice     Side     Sauté     Parmesan     Lemon     White Wine     Spring     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 10

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Steps:

  • Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

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