LEMON & SAFFRON RISOTTO

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