Meyer Lemon Risotto with
Shrimp, Scallops and Mascarpone
Walt Disney World Swan and Dolphin Resort


Yield: 4 servings

Ingredients :

6 Each Meyer Lemons 
1 Cup Pure Olive Oil 
1 Each Small Yellow Onion
2 Cups Arborio Rice
2 Cups White Wine 
6 Ounces Small Shrimp  
6 Ounces Small Scallops  
4 Cups Stock (Chicken, Vegetable, or Clam Juice)
1/2 Cup Grated Parmesan Cheese
1/4 Cup Mascarpone
Sea Salt (to taste)
White Pepper (to taste)
Garnish with Blanched Lemon Zest

Method of Preparation:

  • Peel the rind from the lemons with a vegetable peeler or sharp paring knife.  Be careful not to peel any of the white pith from the lemon.
  • Place the oil and lemon peel in a small sauce pot.  Bring to a simmer. 
  • Lightly simmer the oil for 10 minutes.  Remove the pot from heat, and let cool to room temperature.
  • Strain the oil.  Juice the peeled lemons and reserve the liquid.
  • Small dice the yellow onion.  Using a heavy gauged bottom pot, add the lemon oil.
  • Allow the oil to get hot and add the diced onion.  Sweat the onions until translucent.
  • Add the Arborio rice to the pot.  Stir with a wooden spoon and allow the rice to lightly toast for five minutes.
  • Add the white wine and bring to a simmer while stirring.  Allow the rice to completely absorb the wine while stirring the entire time.
  • Add half of the neutral stock.  Chicken stock, fish stock, or clam juice may be used.  Bring the rice back to a simmer, constantly stirring.
  • Allow the rice to absorb the stock completely.  Add the remaining stock and the seafood.