Lemon & Saffron Risotto

READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add saffron threads to some boiling water and leave to steep.
  • Heat oil and 1/2 the butter in a large saucepan or wok over moderate heat. Add garlic and rice stirring until coated and glossy, but not coloured.
  • Increase heat to high, pour in the wine. When the mixture bubbles, reduce the heat to medium, simmer until wine is absorbed.
  • Keep the rice at a lively temperature and add 2 cups of warm stock at a time, stirring until all absorbed before each new addition.
  • Pour in the saffron infused water and the lemon juice with the final stock amount and stir well, until rice is just tender - about 25 minutes.
  • Add the remaining butter and the cheeses. Season with salt and pepper.
  • Serve immediately with shaved parmesan.
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