Rita's Recipe from Felina in Italy

Discover the vibrant flavors of "Rita's Recipe from Felina in Italy," a creamy lemon-infused risotto that perfectly balances comfort with fresh, zesty elegance. This authentic Italian dish combines Arborio rice simmered to perfection in a rich chicken or vegetable stock, elevated with notes of dry white wine, lemon zest, and freshly squeezed lemon juice for a refreshing twist. A medley of Parmesan, butter, and fragrant herbs like parsley and thyme create a luxurious, velvety texture that’s irresistibly satisfying. Crafted in just 40 minutes, this recipe is ideal for a sophisticated dinner or a cozy night in. Serve it topped with a sprinkle of Parmesan, fresh parsley, and lemon slices for a stunning presentation. Whether you’re recreating the charm of Felina or exploring the artistry of Italian cooking, this easy risotto recipe is a timeless delight.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 4.5 cups Chicken or vegetable stock
• 2 tablespoons Extra virgin olive oil
• 2 tablespoons Unsalted butter
• 1 unit Small yellow onion, finely chopped
• 2 unit Garlic cloves, minced
• 0.5 cup Dry white wine
• 0.75 cup Grated Parmesan cheese
• 1 teaspoon Lemon zest
• 2 tablespoons Lemon juice
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0 Optional: Lemon slices for garnish

Directions

Step 1

In a medium pot, heat the chicken or vegetable stock over low heat and keep it warm throughout the cooking process.

Step 2

In a large pan or wide saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 3

Add the finely chopped onion and cook for 2-3 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 4

Add the Arborio rice to the pan and stir it continuously for 1-2 minutes, allowing it to toast lightly. This step enhances the nutty flavor of the rice.

Step 5

Pour in the dry white wine and stir until the liquid is absorbed by the rice, about 2-3 minutes.

Step 6

Begin adding the warm stock one ladle at a time, stirring frequently to allow the rice to absorb the liquid fully before adding the next ladle. Repeat this process for about 18-20 minutes, or until the rice is creamy and cooked to an al dente texture.

Step 7

Once the rice is cooked, reduce the heat to low and stir in the remaining tablespoon of butter, grated Parmesan cheese, lemon zest, lemon juice, chopped parsley, and fresh thyme. Continue stirring until the ingredients are fully incorporated.

Step 8

Season the risotto with salt and black pepper, adjusting to taste.

Step 9

Serve the risotto immediately, garnished with additional parsley, a sprinkle of Parmesan cheese, and optional lemon slices for an elegant touch.

Nutrition Facts

Serving size	(1736.9g)

Amount per serving	% Daily Value*
Calories	1286.9

Total Fat 73.4g	0%
Saturated Fat 30.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 122mg	0%
Sodium 7267.8mg	0%
Total Carbohydrate 104.9g	0%
Dietary Fiber 3.5g	0%
Total Sugars 7.8g
Protein 39.7g	0%

Vitamin D 0IU	0%
Calcium 789.1mg	0%
Iron 2.0mg	0%
Potassium 602.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 12.8%

Carbs: 33.9%