Recipe Review: Jean-Georges' Meyer Lemon Risotto

by Stoves and Bros

While I was home I tried to attempt as many recipes as possible while I had access to a giant dishwasher, real utensils, and a huge variety of pots. My parents have these huge lemon trees in their backyard so I thought it was the perfect time to make Jean-Georges' Meyer Lemon Risotto. 

Behold! The beauty of fresh squeezed lemon juice

Behold! The beauty of fresh squeezed lemon juice


This recipe worked beautifully. The risotto was rich and creamy and the instructions were relatively easy to follow. I modified the recipe slightly, leaving out the chile and celery rib because I didn't have them accessible. Additionally, I didn't use multiple types of lemons because who has time for that. One thing that is really nice about about is that they will usually list a wine pairing that goes perfectly with the meal. 

I used this recipe to accent a steak dinner with brussels sprouts. All the components of the meal can be found in the archives.  

Recipe is below: 

  1. 6 cups chicken stock or canned low-sodium broth
  2. 2 tablespoons unsalted butter
  3. 1 medium red onion, finely chopped
  4. 1 tender inner celery rib, finely chopped, plus 1/4 cup chopped leaves
  5. 1/2 Thai chile, minced
  6. Salt and freshly ground pepper
  7. 1 garlic clove, minced
  8. 1 1/2 cups arborio rice (10 ounces)
  9. 1/2 cup white vermouth
  10. 1/2 cup freshly grated Parmesan cheese, plus more for serving
  11. 1/3 cup mascarpone cheese
  12. 1 tablespoon finely grated Meyer lemon zest
  13. 1 tablespoon finely grated Eureka lemon zest
  14. 1 tablespoon fresh Meyer lemon juice
  15. 1 tablespoon fresh Eureka lemon juice
  16. 1/4 cup plus 2 tablespoons julienned basil leaves
  1. Bring the stock to a boil in a medium saucepan, cover and keep hot. Melt the butter in a large saucepan. Add the onion, celery rib and chile, season with salt and pepper and cook over low heat, stirring, until softened, about 7 minutes. Add the celery leaves and garlic and cook for 1 minute. Add the rice and cook, stirring until glossy, about 1 minute
  2. Add the vermouth to the rice and simmer over moderate heat until almost absorbed, about 3 minutes. Add the hot stock, 1 cup at a time, and cook, stirring constantly between additions, until most of the stock has been absorbed before adding more. The rice is done when it's tender and most of the liquid is absorbed, about 20 minutes total. Stir in the 1/2 cup of Parmesan cheese, the mascarpone, the lemon zests and juices and the basil. Season with salt and pepper. Spoon the risotto into bowls and serve, passing additional Parmesan at the table.