Lemon & Saffron Risotto

Ingredients

• 2 cups arborio rice
• 3 tablespoons olive oil
• 90 g butter
• 1 tablespoon garlic, crushed
• 150 ml dry white wine
• 5 1/2 cups vegetable stock, warm
• 25 g parmesan cheese
• 25 g pecorino cheese
• 25 g mozzarella cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pinch saffron thread
• 100 ml lemon juice
• 30 g parmesan cheese, shaved, for serving

Directions

1. 1

   Add saffron threads to some boling water and leave to steep.

2. 2

   Heat oil and 1/2 the butter in a large saucepan or wok over moderate heat. Add garlic and rice stiring until coated and glossy, but not coloured.

3. 3

   Increase heat to high, pour in the wine. When the mixture bubbles, reduce the heat to medium, simmer until wine is absorbed.

4. 4

   Keep the rice at a lively temperature and add 2 cups of warm stock at a time, stiring until all absorbed before each new addition.

5. 5

   Pour in the saffron infused water and the lemon juice with the final stock amount and stir well, until rice is just tender - about 25 minutes.

6. 6

   Add the remaining butter and the cheeses. Season with salt and pepper.

7. 7

   Serve immediatly with shaved parmesan.