Franklin Spice Works
Saffron and Lemon Risotto
A luxurious saffron risotto brightened with lemon zest. Creamy, golden, and elegant enough for company.
Ingredients
- 1/4 tsp Moroccan saffron threads
- 1.5 cups Arborio rice
- 5 cups warm chicken broth
- 1 shallot, minced
- 1/2 cup dry white wine
- 3 tbsp unsalted butter
- 1/4 cup Parmesan, grated
- Zest of 1 lemon
Instructions
- Steep saffron in 1/4 cup warm broth for 10 minutes until deeply golden.
- Saute shallot in 1 tbsp butter until soft. Add rice and toast 2 minutes.
- Add wine and stir until absorbed. Add saffron broth.
- Add remaining warm broth 1/2 cup at a time, stirring constantly until absorbed.
- After 20-22 minutes, stir in remaining butter, Parmesan, and lemon zest. Serve immediately.