The secret to creamy risotto is slow cooking with constant stirring and gradually adding warm broth. Using starchy rice like Arborio or Carnaroli helps release enough starch to create a velvety texture without adding cream.

Don’t pour in all the broth at once or skip stirring — that’s how you lose the creamy texture. Avoid rinsing the rice before cooking, or you’ll wash away the starch needed for a proper risotto.

Arborio is the most common choice, but Carnaroli is often preferred by chefs for its texture and ability to stay firm. Both are high-starch, short-grain rices that absorb flavour and create a creamy finish.

Yes! Zucchini adds a mild, tender texture that works beautifully in risotto. Sautéed or grated, it blends well with lemon and smoked bacon for a bright yet comforting dish.

To balance lemon risotto, pair the citrus with savoury elements like bacon, Parmesan, or broth. A touch of zucchini adds softness, while fat from the lardons offsets the acidity perfectly.