Best Lemon Saffron Risotto Recipes

Lemon & Saffron Risotto image

Provided by mortarandpestle

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 501.8, Fat 23.9, SaturatedFat 11.5, Cholesterol 47.8, Sodium 692.4, Carbohydrate 56.5, Fiber 2.1, Sugar 0.9, Protein 10.5

Saffron Risotto with Shrimp and Peas image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 12

4 cups low-sodium chicken broth
1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup finely chopped yellow onion (from 1 small)
1 1/2 cups short-grain Italian rice, such as arborio
1/4 cup dry white wine, such as Sauvignon Blanc
1 pinch saffron
1 pound large peeled, deveined shrimp
3/4 cup fresh peas
3 tablespoons unsalted butter, room temperature
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces), plus more for serving

Steps:

In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.