lemon risotto

It’s been a couple of lemon-filled weeks here. I’m still working my way through the massive amount of lemons Domenico gave me for our anniversary. Which is a very good thing, because with the constant rain, any hint of bright sunshine is welcome.

I know many of you are suffering through snow storm after snow storm, and don’t have much patience for anyone complaining about weather that never ever dips below freezing. Or gets anywhere near it, really. But the rain in Rome for the last three weeks has been so bad that the streets are starting to fall apart, sink holes are opening and the Tiber continues to rise.

It’s not usually like this in Rome this time of year. We’ve even been able to eat on our terrace in January and February. And even if it does get cold, the sun can usually be counted on to shine at some point. Constant, pouring rain is usually not a part of living in Rome. So bowls filled with lemons and dishes that work in the sunny citrus are making things just a bit brighter.

I made the lemon tart again and even pulled out an old recipe for Lucy Lemon Squares. But I’ve also been using the juice in main courses as well. Salads, naturally, but also pastas and soups. A finishing touch of bright acidity is always a good thing.

But last weekend I decided to make lemons the star of the show, with lemon risotto. I made it for two reasons, really. I was craving something lemony and bright, but also creamy and comforting. But the real reason? I didn’t feel like leaving the house to run out in the rain for any last minute grocery shopping. Lemon risotto is one of the easiest risottos to make, with just a handful of ingredients. If you have great stock, all the better. I didn’t, so just used some good vegetable bouillon.

The most important thing is having great lemons. Since the last minute addition of the rind adds such a flavor bomb,  you really want to make sure your lemons are fresh and untreated.

Another thing that brings up my spirits on a sad and rainy day? Silly, animal-decorated ceramics. I’m such a sucker for bright and shiny.

lemon risotto

1/2 c chopped scallion
4 tablespoons butter
2 tablespoons olive oil
a few sprigs of fresh thyme
2 cups Carnaroli  or Arborio rice
3/4 cup white wine
1/4 cup lemon juice
lemon zest from 2 lemons, finely chopped or grated
4 cups vegetable broth

Heat the vegetable broth.

Put 2 tablespoons of butter and the olive oil in a large pan, and heat over medium heat. Add the scallions and thyme, and let cook until the scallions are wilted, about 6 minutes. Do not let them brown.

Add the rice, and stir well, letting it ‘toast’ until it begins to become transparent, about 4 or 5 minutes. Add the white wine, and let it simmer away.

Slowly add the simmering broth, ladle by ladle, stirring the rice. Keep adding broth until the rice is cooked through. This will probably take about 15 to 20 minutes.

When the rice is almost done, add the lemon juice and zest, and stir over low heat for another minute or two. Turn off heat and add the final 2 tablespoons of butter, stirring to mix it in.

You can serve with grated parmigiano, but I prefer it without.