Lemon Saffron Risotto

Difficulty: MEDIUM

Special Menu: Color Dinner

Lemon Saffron Risotto
1 c arborio rice
2 T olive oil
2 cloves garlic, chopped
1 small onion, chopped
¼ t (a pinch) saffron
¼ t turmeric powder
¼ c dry white wine
4 c vegetable broth (or water with 2 bouillon cubes)
1 t lemon pepper
lemon zest
Salt if needed

Heat large saucepan and saute onion and garlic in olive oil
add saffron and turmeric and cook for 2 minutes
Pour in rice and toast for about 1-2 minutes
Add wine slowly until absorbed
Add ½ cup broth at a time, stirring often, until absorbed, and repeat until rice is al dente.
When there is very little liquid remaining (but not quite dry), add lemon zest and stir.
Season with salt and pepper to taste

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