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yield: SERVES 4 - 6

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

An incredible and unique recipe, with our Limoncello, and our Supertuscan, Viognier based, "Arteliquida Bianco".


1/2 Cup LIMONCELLO di Monte Chiaro

2 Tablespoons Butter | 40 gr

2 Tablespoons Monte Chiaro EVO Olive Oil

1/2 Cup Finely Chopped Onion

1 1/2 Cups Arborio Rice | 320 gr

5 Cups Mild Flavored Vegetable Broth, Heated | 1,5 l

Juice From 1 Large Lemon

1 Tablespoon Fresh Lemon Zest

6 Ounces Cleaned Fresh Shrimp


2 Tablespoons Butter |

2 Tablespoons Finely Chopped Parsley

Lemon Zest



  • Heat the butter and oil in a heavy saucepan over medium heat.

  • Add the onions and cook until they are translucent, about 10 minutes

  • Add the rice and stir until it is well coated with the butter and oil and cook for 2 minutes.

  • Add the LIMONCELLO, and stir continually over medium heat until it is absorbed.

  • Start to add 1/2 cup of hot broth, stirring as it is absorbed.

  • Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 15 minutes.

  • Add the lemon juice, zest, and shrimp, and continue to cook, adding the broth, until the risotto is cooked, but remains slightly firm to the bite.

  • Remove from the heat, add the butter (MANTECATURA) and the parsley.

  • Serve in individual bowls, garnished with additional lemon zest.


Chef's tips:

You can also plate with a shrimp tartare, and caviar.

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Hello Italy

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