Saffron and Lemon Risotto From 'One Good Dish

The recipe Saffron and Lemon Risotto From 'One Good Dish is ready in around 30 minutes and is definitely an excellent gluten free and primal option for lovers of Mediterranean food. For $1.32 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 15g of fat, and a total of 172 calories. This recipe serves 4. This recipe from Serious Eats has 95 fans. If you have butter, olive oil, juice of lemon, and a few other ingredients on hand, you can make it. It works well as a reasonably priced side dish. With a spoonacular score of 17%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Saffron and Preserved Lemon Risotto, Gluten Free Risotto : Saffron Risotto With or Without Wine, and Save Your Life Garlic Soup From 'One Good Dish.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 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. 2 Add 1 cup of the hot broth, stir, and adjust the heat to maintain a brisk simmer. Stir frequently as the rice absorbs the liquid. When you see little sinkholes on the surface of the rice, it is time to add more broth. Do this every 5 minutes, stirring in 1/2 cup chicken broth each time. The total cooking time should be 20 minutes or so, and the rice grains should still be a bit al dente. 3 Add the lemon zest and juice and the butter. Taste a spoonful to check the seasoning and adjust if necessary. Add a splash more broth if the risotto seems too stiff. Stir in the grated Parmesan and serve in shallow soup bowls. If you prefer a more soupy risotto, as I sometimes do, ladle a little extra broth into each bowl.

 

Step by step:

1. 1

2. In a heavy saucepan, heat the olive oil over medium-high heat.

3. Add the onion, season, and cook gently until softened, about 5 minutes.

4. 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.

5. 2

6. Add 1 cup of the hot broth, stir, and adjust the heat to maintain a brisk simmer. Stir frequently as the rice absorbs the liquid. When you see little sinkholes on the surface of the rice, it is time to add more broth. Do this every 5 minutes, stirring in 1/2 cup chicken broth each time. The total cooking time should be 20 minutes or so, and the rice grains should still be a bit al dente.

7. 3

8. Add the lemon zest and juice and the butter. Taste a spoonful to check the seasoning and adjust if necessary.

9. Add a splash more broth if the risotto seems too stiff. Stir in the grated Parmesan and serve in shallow soup bowls. If you prefer a more soupy risotto, as I sometimes do, ladle a little extra broth into each bowl.

Nutrition Information:

covered percent of daily need