Saffron and Lemon Risotto

Name: Saffron and Lemon Risotto
Yield: Serves 4
Cuisine: United States
Ingredients: 1 medium onion, finely diced; 2 tablespoons olive oil; Salt and pepper; ¼ cup white wine; 4 cups chicken broth, heated; Grated zest and juice of ½ lemon; About ¼ cup grated Parmigiano-Reggiano cheese; 2 tablespoons butter; 1 cup short-grain Italian rice, such as arborio, carnaroli, or vialone nano; Small pinch of saffron, crumbled

Preparation info

Serves
4

Difficulty
Easy

Appears in

One Good Dish

By David Tanis

Published 2013

About

Some rich chicken broth, an onion, a pinch of saffron, and a lemon can turn a handful of arborio or other risotto rice into a fine small meal. Once you master the technique—it needs to simmer briskly, and it takes a little nursing—you’ll be able to produce a good risotto in about 20 minutes.

Ingredients

2 tablespoons olive oil
1 medium onion, finely diced
Salt and pepper

Americas
United States
Dinner
Gluten-free

Method

In a heavy saucepan, heat the olive oil over medium-high heat. Add the onion, season, and cook gently until softened, about 5 minutes. Add the rice and saffron, stir well to coat the rice, and let sizzle a bit. Allow the onion to color slightly, add the wine and a good pinch of salt, and cook for 1 minute.

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