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Lemon Risotto with Mortadella & Pistachio

Lemon Risotto with Mortadella & Pistachio

Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes


  • Food prosessor, Wide sauce pot, Wooden spoon


  • 330 gr mortadella cut into cubes
  • 120 gr fresh ricotta
  • 200 gr grated parmigiano Reggiano
  • 110 ml heavy cream
  • Grated nutmeg
  • 1 l light chicken stock
  • 80 gr unsalted butter
  • 1 small white onion, minced
  • 550 gr carnaroli riso
  • 150 ml dry white wine
  • 1 large egg yolk, lightly beaten
  • 1 lemon zest and juice.
  • 100 gr honey preserved chestnut
  • 100 gr toasted and crushed Pistacchio
  • Extra virgin olive oil
  • Salt and pepper to taste.


  • For the Spuma: in a food processor add the cubed mortadella and pulse it gently until finely ground.
  • Add the ricotta, parmigiano and cream and process until smooth.
  • Transfer into a clean bowl and fold in half of the toasted pistachio and the nutmeg, season and set aside in the refrigerator. (Best to prepare the spuma at list one hour prior).
  • Heat a large heavy wide pot over a medium heat , add 30 gr of butter and some olive oil until butter melting.
  • Add the onion and cook until translucent (no colour)
  • Add the rice and gently toast until the fat has slowly coated the rice and it turns opaque. Add the wine and continue stirring until all the alcohol has evaporated.
  • Ladle the hot chicken stock (normally for the first pour of liquid is double of the volume of liquid to the rice) and continue stirring.
  • As soon the liquid has evaporated keep adding un cup of hot stock and stirring constantly
  • Allow the rice to cook for approximately 17 minutes allowing always the rice to have sufficient liquid.
  • After 17 minutes taste a few grains of rice, you should have a al dente consistency. At this point remove the pot from the stove.
  • Add the remaining butter, the egg yolk, lemon zest and half of the lemon juice, adjust the seasoning.
  • Add the parmigiano reggiano grated, some of the honey from the chestnut and plated in warm flat plate.
  • Pipe the mortadella spuma and garnish with sliver chestnut and remaining crushed pistachio


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As a a Rich Life Strategist & Health Advocate (Anita) and World-Renowned, Multilingual Italian Chef (Dario), we have so much to share with you! Our healthy and passionate Mediterranean lifestyle and mindset initiatives will inspire you to create a lifestyle focused on simple changes that brings you joy and lead to health, happiness, and longevity.

We’ve integrated our skills with global culinary techniques, recipes, nutrition, and mindset adjustments to show you exactly how to do this. It’s time to feel more confident and have more fun in the kitchen again, while re-discovering the world and re-connecting with the ones you love. Best of all, this creates a ripple effect and re-ignites other facets in your life.

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