Saffron risotto with lemon rind recipe
Saffron Risotto with Lemon Rind recipe
This article was published by: Matthew
Share this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This saffron risotto with lemon rind recipe is a delightful combination of rich flavors and vibrant colors. The saffron adds a subtle earthy taste and a beautiful golden hue to the creamy risotto, while the lemon rind brings a refreshing citrusy twist. It is a perfect dish to impress your guests or simply indulge in a comforting meal on a cozy evening.
Keywords: saffron risotto, lemon rind, recipe, creamy, comforting.
saffron risotto with lemon rind recipe details
Ingredients
| 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 |
| 50 g | butter |
Instructions
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.
Preparation time:
ca. 10 min
Grade of difficulty:
medium
Calories per portion:
n/a
Share this content!
As seen in:
The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Saffron risotto with lemon rind recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 43 times, 1 visit(s) today
