Lemon & Saffron Risotto

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups arborio rice
• 3 tablespoons olive oil
• 90 g butter
• 1 tablespoon garlic, crushed
• 150 ml dry 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

Recipe

• 1 add saffron threads to some boiling water and leave to steep.
• 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 increase heat to high, pour in the wine. when the mixture bubbles, reduce the heat to medium, simmer until wine is absorbed.
• 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 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 add the remaining butter and the cheeses. season with salt and pepper.
• 7 serve immediately with shaved parmesan.