Lemon Risotto

Risotto with Lemon. Light Carnaroli with lemon, chives and parsley.

The Casale Paradiso Risotto with Lemon is a rice blend of Carnaroli, dried lemon and herbs for an Italian risotto al limone. No added flavouring, no microwave ready meal, no dessert. Contents: 300 g.

Casale Paradiso Risotto with Lemon is a dried risotto blend from the Abruzzo region that becomes a creamy lemon risotto when cooked with olive oil and broth. Many people think of mushrooms, cheese and rich autumnal flavours when they think of risotto. This variety deliberately takes a different approach. As you stir, the pot smells of lemon zest and fresh herbs, and the dish remains pleasantly light on the plate.

A delicate citrus note over creamy rice grains

The lemon risotto tastes light and fresh, with a clear citrus note over the mild base of the Carnaroli. The dried lemon brings more of the zest's aroma than the sharp acidity of the juice. Onions add a subtle sweetness, while chives and parsley provide fresh green notes.

Rice makes up 96 per cent of the blend, with lemon accounting for 2 per cent. As it cooks, the grains release starch and bind the broth into a velvety mass. Italian chefs call this flowing consistency all'onda, meaning wave-like. The core remains al dente.

Those expecting a distinctly tart dish will find the lemon quite subtle. The blend is not suitable for people who avoid onions, as dried onions are part of the recipe.

A risotto for fish, seafood and spring vegetables

The citrus note pairs well with anything from the sea. A pan-fried sea bass fillet or a piece of salmon sits well on the light rice. Briefly tossed in garlic oil, prawns turn it into an elegant starter.

In spring, green asparagus or young peas complement the dish, added in the final few minutes. For a vegetarian main course, a little grated Parmesan is enough. Replace the cheese with olive oil and use vegetable broth to keep the dish entirely plant-based. A glass of fresh white wine from the Abruzzo, such as a Pecorino or Trebbiano d'Abruzzo, is a good match.

Leftover risotto can be mixed with arugula and cherry tomatoes the next day to make a cold rice salad. Alternatively, form small patties, coat them in breadcrumbs and fry them in olive oil until golden brown.

Good to know: Sprinkle some fresh lemon zest over the plate when serving. It enhances the dried lemon and provides a fresh aroma. This variety is not suitable as a side dish for hearty braised beef or game, as the acidity would taste out of place. The golden saffron risotto is a better match for such dishes.

A family business from Chieti Scalo and its Carnaroli

Casale Paradiso was founded in 1994 when Nicola Mammarella established his own business in Chieti Scalo. The family continues to run the company itself. The range includes risotto blends, pasta seasonings and flavoured sea salts. All the ingredients are dried, so the bag does not need to be stored in the refrigerator.

Carnaroli, which many Italian chefs prefer for risotto, is used as the base. Compared with Arborio, it has larger grains and a higher amylose content. This allows it to absorb plenty of liquid without falling apart.

Sauté the blend in a little olive oil until the grains are translucent. Then gradually add hot broth, about one litre in total. After stirring for around 16 minutes, the rice will be creamy yet still al dente. One bag makes two to four portions. Add salt only at the very end, as the blend contains no salt.

Italians call the final step mantecatura. Remove the pot from the heat and vigorously work in cubes of cold butter and grated Parmesan. Cover and leave for two minutes, then the risotto will be particularly glossy.

A light primo piatto for guests at the table

While porcini mushrooms and truffles provide depth, lemon stands for lightness. As a small course before fish, it keeps the menu light and leaves room for the main course. In the pantry, the bag is a reliable backup when guests give short notice.

You can find more blends from the Mammarella family at Casale Paradiso. The full selection of risotto rice and ready-made blends is available under Risotto and Rice.

A light plate of risotto that smells of fresh lemon zest and turns a simple fish fillet into a small Italian menu with little effort.