By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Lemon risotto with caviar is the lighter cousin to the champagne version. Brighter, sharper, less indulgent. The lemon zest goes into the rice during cooking, the juice goes in at the end, and the cold caviar pearls land on warm rice that's ready to receive them. A spring or summer dish.
Key Takeaways
- Carnaroli rice for proper texture
- Lemon zest in rice, lemon juice at end
- Cold butter and parmesan for the mantecatura
- 15g of [Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per portion
- Plate in shallow warm bowls
The Ingredients
Serves 4
- 320g Carnaroli rice
- 1 small white onion, finely diced
- 30g unsalted butter, plus 30g cold for finishing
- 100ml dry white wine
- 1.2 litres hot light chicken or vegetable stock
- Zest of 2 lemons, plus 2 tsp juice
- 60g Parmigiano Reggiano, finely grated
- 60g Royal Oscietra
- 1 tbsp finely sliced chives
- Sea salt and white pepper
The Method
Step 1: Sweat the Onion
Melt 30g butter over medium-low heat. Add onion with a pinch of salt. Cook 6 minutes until soft and translucent.
Step 2: Toast the Rice
Add the rice. Stir 90 seconds. The grains should look slightly translucent at the edges.
Step 3: Wine
Add the wine and lemon zest. Stir until absorbed, around 90 seconds.
Step 4: Stock Gradually
Add hot stock one ladle at a time, stirring constantly. Continue 17 minutes until rice is plump and just past al dente.
Step 5: Mantecatura
Off the heat, add cold butter and parmesan. Stir vigorously 60 seconds. Add lemon juice. Taste for salt and pepper.
Step 6: Plate and Top
Spoon into warm shallow bowls. Top each with 15g of caviar. Scatter chives. Serve immediately.
Tips
Lemon zest in rice, juice at end. Zest aromatises through cooking. Juice brightens the finish.
Don't overdo the lemon. Zest from 2 lemons is plenty. More overwhelms the caviar.
Cool slightly before topping. Above 60C, caviar pearls go chalky.
Carnaroli, not Arborio. Carnaroli holds its texture better and produces silkier results.
Variations and Pairings
With Beluga: Use 50g of Beluga XXL divided across 4 portions.
With prawns: Add 6 cooked prawns per portion alongside the caviar.
With saffron: Add 1 small pinch of saffron to the stock for the saffron version.
Wine pairing: A premier cru Chablis or Sancerre.
For more risotto, see our champagne risotto with caviar recipe.
Frequently Asked Questions
Why lemon risotto?
Lemon adds brightness that the rich caviar topping welcomes. Plain rice with caviar is fine, lemon rice with caviar is better.
Can I use Arborio?
Yes but the texture is slightly less silky. Carnaroli is the proper choice for restaurant-quality risotto.
How much caviar per portion?
15-20g per portion. Less feels stingy. More overwhelms the rice.
Make in advance?
Par-cook the risotto base for 12 minutes, spread on a tray to cool, refrigerate. Reheat with hot stock and finish in 6 minutes.
Further Reading
A bowl of lemon risotto with caviar on a spring evening, with a chilled Chablis, is one of those dinners that defines seasonal cooking. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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