Lemon & Saffron Risotto

14 ingredients
7 steps

Ingredients

  • 2 cups arborio rice
  • 3 tablespoons olive oil
  • 90 g butter
  • 1 tablespoon garlic, crushed
  • 150 ml dry white wine
  • 5 1/2 cups vegetable stock, warm
  • 25 g parmesan cheese
  • 25 g pecorino cheese
  • 25 g mozzarella cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 pinch saffron thread
  • 100 ml lemon juice
  • 30 g parmesan cheese, shaved, for serving

Directions

  1. 1
    Add saffron threads to some boiling water and leave to steep.
  2. 2
    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.
  3. 3
    Increase heat to high, pour in the wine. When the mixture bubbles, reduce the heat to medium, simmer until wine is absorbed.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Add the remaining butter and the cheeses. Season with salt and pepper.
  7. 7
    Serve immediately with shaved parmesan.

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