Lemon and Chive Risotto

Lemon and Chive Risotto Recipe from Italy with Creamy Parmesan Cheese

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Lemon and chive risotto is a creamy and flavorful dish that is perfect for a light and refreshing meal. The combination of tangy lemon and fresh chives adds a burst of flavor to the rich and creamy risotto.

History

Risotto is a traditional Italian dish that has been enjoyed for centuries. It is typically made with arborio rice, which is a short-grain rice that becomes creamy when cooked. Lemon and chive risotto is a modern twist on this classic dish, adding a bright and fresh flavor to the traditional recipe.

Ingredients

2 tbsp lemon juice
2 egg yolks
0.5 cup heavy cream
2 tbsp butter or olive oil
0.5 cup minced onion
1 cup uncooked U.S. arborio or medium-grain rice
0.33 cup dry white wine
4 to 5 cups hot chicken broth
3 tbsp finely minced chives
0.25 cup grated parmesan cheese
ground black pepper to taste
0.33 cup lemon juice
0.25 tsp cream of tartar
0.5 cup sliced almonds, toasted
lemon sauce (optional)

How to prepare

Combine lemon juice, egg yolks, and cream. Set aside.
Melt butter in a large skillet. Cook onion over low heat until soft but not brown.
Stir in rice and increase heat to medium.
Add wine and continue to stir until the wine is absorbed.
Increase heat to medium-high and stir in about 1 cup of chicken broth. Continue stirring until the broth is absorbed.
Continue adding broth, 0.5 cup at a time, stirring constantly.
When the rice is cooked, stir in the lemon mixture, chives, and Parmesan cheese.
Add pepper to taste.

Variations

Add cooked shrimp or chicken for a protein boost.
Substitute other herbs, such as parsley or basil, for the chives.
Use vegetable broth instead of chicken broth for a vegetarian version.

Cooking Tips & Tricks

Be sure to stir the risotto constantly while adding the broth to ensure a creamy texture.

- Use hot chicken broth to help the rice cook evenly and absorb the flavors.

- Toasting the almonds before adding them to the risotto will enhance their flavor and add a crunchy texture.

- Add the lemon mixture at the end of cooking to preserve the fresh flavor of the lemon.

Serving Suggestions

Serve lemon and chive risotto as a main dish with a side salad or roasted vegetables. It can also be served as a side dish with grilled chicken or fish.

Cooking Techniques

Risotto requires constant stirring to release the starch from the rice and create a creamy texture.

- Be sure to use hot broth to keep the cooking process consistent.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version.

- Substitute white wine with vegetable broth or lemon juice for a non-alcoholic version.

Make Ahead Tips

Risotto is best served fresh, but you can prepare the lemon mixture and toast the almonds ahead of time to save time during cooking.

Presentation Ideas

Garnish the risotto with extra chives and lemon zest for a pop of color. - Serve the risotto in individual bowls for an elegant presentation.

Pairing Recommendations

Pair lemon and chive risotto with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

- Serve with a side of garlic bread or a fresh green salad.

Storage and Reheating Instructions

Store leftover risotto in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop with a splash of broth to restore the creamy texture.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 1g

- Sugars: 1g

Fats

- Total Fat: 14g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 8%

- Vitamin C: 10%

- Calcium: 10%

- Iron: 6%

Alergens

Contains dairy (cream, Parmesan cheese)

- Contains nuts (almonds)

Summary

Lemon and chive risotto is a balanced dish with a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins A and C, as well as calcium and iron.

Summary

Lemon and chive risotto is a delicious and versatile dish that is perfect for a light and refreshing meal. With a creamy texture and bright flavors, it is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was visiting my dear friend Lucia in her cozy countryside cottage. As soon as I walked through the door, the delicious aroma of lemon and chive risotto filled the air, making my mouth water instantly.

Lucia greeted me with a warm embrace and a knowing smile. She knew that I had a weakness for anything citrusy and savory. "I have a special treat for you today," she said, leading me to the kitchen where a bubbling pot of creamy risotto awaited us.

As we sat down at the table, Lucia began to tell me the story behind the recipe. She explained how she had learned to make lemon and chive risotto from an Italian friend many years ago. The secret, she said, was to infuse the dish with the bright flavors of fresh lemon zest and aromatic chives.

I watched intently as Lucia stirred the risotto, adding a ladleful of hot broth at a time and gently coaxing the rice to release its creamy starches. The kitchen filled with the comforting sounds of bubbling pots and sizzling pans, as Lucia shared her tips and tricks for achieving the perfect risotto consistency.

After what felt like an eternity of stirring and tasting, the risotto was finally ready. Lucia plated it up with a generous sprinkling of grated Parmesan cheese and a drizzle of extra-virgin olive oil. The first bite was a revelation – creamy, tangy, and bursting with the flavors of summer.

From that day on, lemon and chive risotto became a staple in my kitchen. I made it for family gatherings, dinner parties, and lazy Sunday lunches. Each time I cooked it, I thought of Lucia and the special bond we shared over our love for good food and great company.

Over the years, I experimented with the recipe, adding my own twist here and there. I discovered that a splash of white wine added a subtle depth of flavor, while a handful of toasted pine nuts provided a satisfying crunch. I also learned to trust my instincts when it came to seasoning, adjusting the salt and pepper to my taste.

As I perfected my version of lemon and chive risotto, I began to share it with friends and neighbors. They would often ask me for the recipe, eager to recreate the dish in their own kitchens. I was always happy to oblige, passing on the knowledge and passion that had been handed down to me by Lucia.

One day, I received a letter from a distant relative who had heard about my famous lemon and chive risotto. She begged me to teach her how to make it, promising to keep the recipe a family secret. I couldn't resist the opportunity to pass on the tradition, so I invited her to spend a weekend with me in my kitchen.

Together, we gathered the ingredients – Arborio rice, lemons, chives, Parmesan, and broth – and set to work. I showed her how to zest the lemons, chop the chives, and slowly coax the rice to creamy perfection. She watched intently, asking questions and taking notes as we cooked.

When the risotto was finally ready, we sat down to enjoy it together. The relative's eyes lit up with delight as she took her first bite, savoring the bright flavors and creamy texture. She thanked me profusely for sharing the recipe, promising to pass it on to future generations with the same love and care.

As I watched her leave with a Tupperware container full of leftovers, I felt a sense of pride and fulfillment. The recipe for lemon and chive risotto had traveled far and wide, bringing joy and connection to everyone who tasted it. And as long as there were lemons to zest and chives to chop, I knew that the tradition would live on, nourishing hearts and minds for generations to come.