Lemon & Saffron Risotto

"Modified for my vegetarian hubby who hates onions."
 
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photo by mortarandpestle photo by mortarandpestle
photo by mortarandpestle
photo by mortarandpestle photo by mortarandpestle
Ready In:
35mins
Ingredients:
14
Serves:
6
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ingredients

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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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RECIPE SUBMITTED BY

<img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg> <br> <br><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg> <br> <br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket> <br> <br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg> <br> <br>Having come from a house full of cooks (both parents ran a catering company) I have been around food all my life. <br> <br>I really love food.. both sweet and savoury but I primarily cook desserts. I cook everything from scratch and sell my cupcakes under my catering company Mortar & Pestle.
 
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