Saffron risotto with lemon rind recipe
Saffron Risotto with Lemon Rind recipe
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|1 tsp||saffron threads|
|150 ml||Noilly Prat|
|350 g||risotto rice, arborio, carnaroli or vialone|
|1 ½ liter(s)||chicken stock,|
|1 medium||onion, finely chopped|
|50 g||Parmesan cheese, grated|
|1 large||lemon, organic|
Mix the saffron and the Noilly Prat and let stand for at least 30 minutes.
Grate the rind of the lemon and keep separate.
Sautee the chopped onion in the butter until it is slightly glazed. Do not let it go brown.
Add the rice and stir for about 3 minutes. Add the Saffron/ Noilly Prat mixture. Turn heat down to medium/low.
It is important that you keep stirring. Once the mixture is almost absorbed by the rice, start adding the warm chicken stock little by little. Keep stirring until the liquid is absorbed, then add more stock.
It is important to test the softness of the rice. After the first 10 to 15 minutes cooking time, check the rice regularlyto make sure it has the right consistency. Keep stirring and checking.
Once the rice has reached the desired consistency, stop adding chicken stock.
Take the pan from the heat and stir in the grated lemon rind.
ca. 10 min
Grade of difficulty:
Calories per portion:
Reference: Saffron risotto with lemon rind recipe
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