The lemon and stracchino risotto is a delicate and light first course.
If stracchino risotto seems boring to you, try adding lemon and… it’s a whole different story!
The aroma of lemon rice mixes with the creaminess of stracchino that melts in your mouth.
A treat for those who love simple flavors. When I’m in the mood for a light dinner, lemon risotto with stracchino takes the stage and makes my kids happy too.
Among lemon risotto recipes, this is the one that will make you say: “I want more!”
A simple, economical recipe with humble ingredients that are usually in the pantry, like creamy milk risotto, or red wine and taleggio rice
A great dinner saver
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Lemon and Stracchino Risotto
- 5.6 oz Carnaroli rice
- 1/2 onion
- 1.4 cups vegetable broth
- 1 lemon
- 3.5 oz stracchino cheese
- 1.1 oz grated Parmesan cheese
- to taste extra virgin olive oil
- to taste fine salt
Tools
- 1 Casserole
- 1 Lemon Zester
- Paper Towels
- 1 Lemon Squeezer
- 1 Chopper
Steps for Preparing Lemon and Stracchino Risotto
To prepare the delicious lemon and stracchino risotto WATCH THE VIDEO RECIPE.
Start by choosing an organic and untreated lemon. Wash it thoroughly under running water and pat it dry with paper towels.
Grate the lemon zest (yellow part) avoiding the bitter white part, using a lemon zester and squeeze the juice using a lemon squeezer
Chop the onion using a chopper
Prepare the vegetable broth and keep it warm throughout the preparation. This is necessary so that the rice can be “wetted” little by little, maintaining the right temperature.
Grease a casserole with a drizzle of oil and add the chopped onion, letting it soften gently without browning. Add the rice and toast it for 2-3 minutes, stirring continuously, until the grains become slightly translucent at the edges.
Start adding the hot broth and lemon zest, then continue adding the broth one ladle at a time, as soon as the previous one is absorbed.
Continue like this for about 15-18 minutes (the time depends on the type of rice and how al dente you want it).
Adjust the salt and when it is al dente, turn off the heat, add the lemon juice, stracchino, Parmesan, and a knob of butter.
Stir vigorously (mantecatura) so that the risotto becomes creamy and the cheese is evenly distributed.
Cover with a lid for 1-2 minutes and let it rest so that the flavors blend well.
Serve the risotto hot and enjoy
Tips and Storage
Use Carnaroli rice, ideal for rich and creamy risottos.
Lemon and stracchino risotto can be stored in the fridge in an airtight container for one day
Reheat in a casserole with the addition of a little hot broth, stirring until creamy.
Do not freeze. Risotto becomes sticky after thawing.
IF YOU LIKE MY RECIPE, RATE IT WITH MANY STARS
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FAQ (Questions and Answers)
Can I use another cheese?
Yes, you can use crescenza
Can I prepare the risotto in advance?
Better not. Risotto should be eaten immediately to maintain its creaminess
