Lemon and Provola Risotto

A bright, creamy risotto where the rice is cooked in lemon-infused water, then finished with melting provola, a handful of raspberries, and fresh lemon zest — sweet, sharp, and unexpectedly romantic.

Amount	Ingredient
1-2	lemons, zest only
3 cups (750 ml)	water (for the lemon infusion + cooking)
1 small	shallot, finely chopped
1 tbsp	olive oil
⅓-½ cup (80-100 ml)	white wine
5½ oz (160 g)	risotto rice
3½-5 oz (100-150 g)	provola or scamorza, cubed
1 tbsp (15 g)	butter
2-3 tbsp	Parmigiano Reggiano, grated
8-10	raspberries, halved (plus whole ones for garnish)
	freshly ground black pepper
	fresh herbs (basil or lemon balm), for garnish

This is a risotto that plays with contrast. The rice is cooked in water perfumed overnight with lemon zest, so the citrus flavor runs through every grain — clean and sunny rather than sour. Halfway through, cubes of provola and halved raspberries are folded in: the cheese melts into long creamy strands, the berries burst with tart sweetness. A cold knob of butter and Parmigiano complete the mantecatura. It's delicate, surprising, and lovely for a special dinner for two.

Ingredient notes: The lemon-infused water needs 5-6 hours (or overnight) in the fridge — start it ahead. Provola melts into beautiful strands; scamorza is a fine substitute. The raspberries are the surprise element — tart, fresh, and perfect against the creamy cheese. This recipe makes two generous portions.

• Small pot or pitcher (for the infusion)
• Medium saucepan (for the risotto)
• Wooden spoon
• Fine grater

1. Infuse the water (5 hrs +). Put the lemon zest in cold water and refrigerate for 5-6 hours or overnight.
2. Soffritto (3 min). Heat the oil in the saucepan and sauté the shallot until translucent.
3. Deglaze (1 min). Add the white wine and let the alcohol evaporate.
4. Cook the rice (18 min). Add the rice, season with salt, and cook, adding the warm lemon water gradually — waiting for absorption between ladles.
5. Add cheese and raspberries (5 min). At the halfway point, stir in the cubed provola and the halved raspberries.
6. Manteca (2 min). When the rice is al dente, turn off the heat and stir in the cold butter and Parmigiano. Manteca until creamy.
7. Serve (1 min). Finish with black pepper, fresh lemon zest, whole raspberries, and herbs.

• Start the infusion the night before. The overnight lemon water is what makes this risotto special.
• Zest only, never pith. The white pith is bitter — use just the yellow part.
• Warm the lemon water. Add it warm, not cold, so the rice cooks evenly.
• Cold butter for the mantecatura. Cold butter emulsifies into silk; warm butter makes it oily.
• Add raspberries halfway. They soften slightly but keep their shape and burst of tartness.
• Balance the tartness. The provola's creaminess is the counterpoint to the lemon and raspberries.

Mistake	Why It Hurts	The Fix
Skipping the infusion	One-note, weak lemon flavor	Infuse the water overnight
Including the pith	Bitter risotto	Zest carefully, yellow part only
Adding cold water	Uneven cooking	Warm the infusion before adding
Overcooking the rice	Porridge	Taste at 15 minutes; keep a bite
Raspberries added at the start	Mushy, invisible berries	Fold in at the halfway point
Warm butter	Oily, separated risotto	Keep the butter cold until the end

• Strawberry Version: Replace raspberries with sliced strawberries for a summer twist.
• Gorgonzola Lemon: Swap provola for gorgonzola dolce for a bolder, bluesy version.
• Herb Garden: Use fresh thyme or marjoram instead of basil.
• Pistachio Crumble: Scatter crushed pistachios for crunch and color.
• Sparkling Version: Deglaze with prosecco instead of white wine.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — cheese emulsion and berries break.
Reheating	Warm gently in a skillet with a splash of water, stirring until creamy.

A delicate, citrusy risotto needs fresh, aromatic wines:

• Vermentino — Crisp and lemony, a natural match.
• Lugana — Soft, citrusy, and elegant.
• Sauvignon Blanc — Zesty acidity echoes the lemon.
• Prosecco Brut — Bubbles lift the fresh flavors.

Per Serving (about 1¼ cups)
Calories	470
Protein	16 g
Fat	17 g
Carbohydrates	62 g
Fiber	3 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Why infuse the water overnight?

The slow cold infusion extracts the lemon's bright aroma without bitterness — you get lemon in every grain, not just on top.

Can I use regular mozzarella?

Provola or scamorza melt better and have more flavor. Fresh mozzarella releases too much water.

Are the raspberries necessary?

They're the surprise that makes this dish special — but you can substitute strawberries or skip them and add extra lemon zest.

Is this enough for two?

Yes — this is written for two generous portions. Double everything for four.

Can I make the infusion in a hurry?

Warm (not boiling) water with the zest for 30 minutes works in a pinch, but the overnight version is noticeably better.

• Risotto alla Melagrana (Volume 3)
• Risotto Scamorza e Pere (Volume 3)
• Risotto Limone e Zucchine (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.