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Meyer Lemon Risotto
Meyer Lemon Risotto
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Lemon and oregano risotto with toasted pine nuts and Parmesan.
Ingredients:
  • Kosher salt
  • 1 1/2 quarts (6 cups) water
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 3/4 cup finely chopped onion (about 1/2 a med onion)
  • 2 cups arborio rice or other risotto rice
  • 1 cup white wine
  • 1 or 2 Meyer lemons, enough for 1 Tbsp of zest, and 3 Tbsp of juice (if using regular lemons instead of Meyer, you'll need less juice, start with 1 Tbsp and add more to taste)
  • 1 tablespoon chopped, fresh oregano leaves (can also use mint)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup lightly toasted pine nuts (optional)
  • 1/4 cup finely grated Parmesan (optional)
Instructions:
  • Prepare the seasoned water in a pot by combining 1 1/2 quarts (6 cups) of water with 1 level tablespoon of kosher salt (or 2 level teaspoons of table salt). Bring the water to a boil, then reduce the heat to warm, cover, and set aside as you proceed with making the risotto.
  • Heat olive oil and butter in a large sauté pan over medium heat. Cook the onions until translucent, around 5 minutes.
  • Toast the rice: Add the rice and stir until coated. Cook for 5-7 minutes, stirring occasionally, until the rice slightly browns.
  • Pour in the wine and stir continuously until the rice has absorbed all the liquid.
  • Add the hot salted water gradually, reducing heat to medium-low. Pour in one ladleful (about 1/2 cup) at a time, stirring constantly until the liquid is fully absorbed. Continue stirring to prevent sticking and create a creamy texture. Adjust the total water to 4-5 cups based on the rice's age. Cook for approximately 30 minutes until the rice is tender with a slight bite. Enjoy the rewarding process of making this classic risotto.
  • Combine 2 tablespoons of lemon juice, lemon zest, chopped oregano, and black pepper, reserving some zest and oregano for garnish. Taste and adjust seasoning with salt, pepper, and more lemon juice if desired. Serve by sprinkling remaining lemon zest, fresh oregano, toasted pine nuts, and grated Parmesan (optional) on top. Enjoy as a delightful side for fish, shellfish, or lamb.

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