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Home / Food and Wine Pairings / Lemon risotto

Lemon risotto

Contributor, Judith Papesh
Wine Pairings:   Chardonnay

, 

Willamette Valley Chardonnay will highlight the flavors of your lemon risotto

 

Savvy match: As is often the case, a rich, lemon-flecked Chardonnay is the wine for a rich, creamy dish like this beautifully accented lemon risotto.

Growing up, I was never a big fan of anything lemon, but a trip to the Amalfi Coast quickly changed that opinion! The variety and abundance of lemons converted me forever, and lemon risotto is now one of my favorites. Making any risotto does require the correct rice, attention and stirring to achieve that creamy texture, but don’t be intimidated. You will create an elegant dish that will become one of your favorites.

Try a crisp Willamette Valley Chardonnay with this Italian wonder for a beautiful dinner.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 5 cups chicken or vegetable broth, heated
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  To finish:
  • 1 cup finely grated Parmigiano-Reggiano or Pecorino Romano cheese
  • Fresh lemon zest

Steps

1.

Place the broth in a large saucepan and bring to a simmer. Cover and keep warm.

2.

Heat the butter and oil in a heavy saucepan over medium heat.

3.

Add the onions and cook until they are soft, about 6 - 7 minutes.

4.

Add the rice and stir until it is well coated with the butter and oil, cook for about 2 minutes.

5.

Add the white wine, and stir continuously over medium heat until it is absorbed.

6.

Add 1/2 cup of warm broth, stirring until it is absorbed.

7.

Repeat this process, adding a ½ cup of the warm broth, stirring continuously until the liquid is absorbed each time. You may not use all the broth.

8.

Add the lemon juice and zest and continue to cook until the risotto is cooked al dente.

9.

Remove from the heat and stir in the finely grated cheese.

10.

Serve into bowls, and garnish with more lemon zest.

Chef Image

About Contributor, Judith Papesh

Retired Winemaker, Winemaking Consultant, and Washington State Licensed Geologist, Bourgogne Master Level Certification, French, Italian and Spanish Wine Scholar Certifications

In the first class to complete Washington State University (WSU) Extension Enology Certification, Judith opened her winery, crafting wines that garnered local and international acclaim before turning her attention to studying and educating about the world's wines.-  "Winemaking is very much an art as well as a science; it is a consuming passion that drives you during the day, keeps you up at night, and when the wine is right, simply leaves you breathless."

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