Lemon & saffron risotto
50 minutes
This creamy golden risotto gets an extra tang from lemon juice and lemon zest.
Janet Mitchell
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Ingredients
Serves: 4
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 2 cups Arborio rice
- 4 cups hot chicken stock
- 1 pinch saffron strands
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- Salt
- Freshly ground pepper
- 1/2 cup shaved Parmesan cheese
Directions
Preparation:15min ›
Cook:35min ›
Ready in:50min
- Bring the stock to a gentle simmer with the saffron.
- Heat the oil and butter in a saucepan over moderate heat. Add the onion, garlic and rice and cook for 3 to 4 minutes, stirring with a wooden spoon.
- Add 1 ladleful stock to the rice, stirring for about 3 minutes until the rice has absorbed almost all of the liquid.
- Continue adding the stock, 1 ladleful at a time, until it has all been absorbed (about 20 to 25 minutes) and the rice is cooked to a creamy al dente stage. (You may need to add a little extra hot water.)
- Remove from the heat and stir in the lemon juice and lemon zest. Season to taste with salt and pepper. Return the saucepan to the heat for 1 minute, then stir the risotto again before serving. Top each serving with shaved Parmesan cheese and another good grinding of pepper, if liked.
