A creamy risotto with a fresh citrus flavour – the perfect wine pairing
Risotto al Limone is a light, aromatic dish that creates a wonderful harmony between creaminess and lightness with its creamy texture and fresh citrus flavour. The delicately flavoured Parmigiano Reggiano adds depth to the dish, while the lemon provides a refreshing balance. But which wine goes best with it? An elegant Lugana from the Lake Garda region, with its fine acidity, mineral freshness and delicate citrus flavours, has exactly the right characteristics to perfectly complement the flavour of this risotto.
Which wines go best with this meal?
The risotto al limone is characterised by its fine balance between creaminess, fresh acidity and a tangy cheese note. The ideal wine should pick up on these components and complement them. A delicate acidity is essential to balance out the butteriness of the risotto, while a subtle fruitiness emphasises the lemon flavour.
1. trebbiano di Lugana (main recommendation)
➡ Why? A Lugana from the Lake Garda region impresses with delicate flavours of citrus fruits, white flowers and a fine mineral freshness that complements the risotto wonderfully. The fine acidity ideally balances the creaminess of the Parmigiano Reggiano. ✔ Recommended region: Lugana, Italy
2. Gavi di Gavi (Cortese, Piemont)
➡ Why? The mineral structure and subtle citrus notes of a Gavi di Gavi harmonise perfectly with the fresh acidity of the lemon and the creamy texture of the risotto. ✔ Recommended region: Piedmont, Italy
3. Soave Classico (Garganega, Venetien)
➡ Why? This wine combines delicate flavours of almonds, lemon zest and herbs with a pleasant freshness that elegantly complements the risotto. ✔ Recommended region: Veneto, Italy
The recipe:
Risotto al limone with Parmigiano Reggiano
Cooking utensils
- 1 Medium-sized pot for the risotto
- 1 Small pot for the vegetable stock
- 1 Grater for lemon zest & parmesan
- 1 Cooking spoon for stirring
Ingredients
- 150 g Arborio or Carnaroli rice
- 1 small shallot finely diced
- 2 Tbsp butter
- 50 ml dry white wine z. e.g. Lugana
- 500 ml Vegetable broth warm
- 50 g Parmigiano Reggiano Freshly grated
- Juice and zest of 1 organic lemon
- 1 Tbsp olive oil
- Salt & pepper to taste
Preparation
Prepare the base for the risotto:
- Sauté the shallot in a medium saucepan with 1 tbsp butter and olive oil until translucent.
- Add the risotto rice and sauté for 1-2 minutes, stirring constantly, until the grains are slightly translucent.
- Deglaze with white wine and allow to evaporate while stirring.
Add the stock gradually:
- Gradually add hot vegetable stock in small quantities.
- Keep stirring until the liquid has been absorbed, then pour in more stock.
- Repeat this process for about 15-18 minutes until the risotto has a creamy consistency and the rice grains still have a slight bite.
Final refinement:
- Stir in the lemon juice and lemon zest.
- Stir in the freshly grated Parmigiano Reggiano and the remaining butter.
- Season with salt and pepper and leave to rest for 1 minute so that the flavors combine.
Serve:
- Divide the risotto between plates and sprinkle with additional lemon zest and Parmigiano Reggiano as desired.
- Enjoy immediately – preferably with a glass of Lugana!
Recommended side dishes
- Crispy ciabatta or grissini
- Grilled asparagus or zucchini with olive oil
- A light rocket salad with lemon vinaigrette
