Lemon Risotto with Seared Mushrooms

Creamy, zesty, and unapologetically vibrant, this lemon risotto is the dish you make to impress a dinner party or to simply treat yourself on a random Tuesday.

Creamy, zesty, and unapologetically vibrant, this lemon risotto is the dish you make to impress a dinner party or to treat yourself on a random Tuesday simply. The bright, punchy citrus cozies up perfectly to the richness of Parmesan, making it equally at home as a show-stopping main or an elegant side.

The original recipe I planned to post today was Meyer Lemon Risotto. Full stop. Then last night, during a final test, I decided to sear a couple of big handfuls of mushrooms—beech and oyster—in a hot skillet with nothing but olive oil. They crisped up beautifully, got a generous pinch of salt and pepper, and then I piled them high on the risotto. THIS WAS THE DISH.