Saffron And Preserved Lemon Risotto Recipe

Name: Saffron And Preserved Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 qts. reduced-sodium chicken broth; 1/2 teaspoon saffron threads; 3 tablespoons butter; 1 cup finely chopped onion; 1 tablespoon finely chopped fresh thyme leaves; 2 cups Carnaroli or Arborio rice; 1/2 cup dry white wine; 1 teaspoon kosher salt; 1/2 cup finely grated grana or parmesan cheese; 2 tablespoons creme fraiche; 2 tablespoons finely chopped chives, plus more for garnish; 1/2 teaspoon Marash or Aleppo pepper*

Servings: persons

2 qts. reduced-sodium chicken broth
1/2 teaspoon saffron threads
3 tablespoons butter
1 cup finely chopped onion
1 tablespoon finely chopped fresh thyme leaves
2 cups Carnaroli or Arborio rice
1/2 cup dry white wine
1 teaspoon kosher salt
1/2 cup finely grated grana or parmesan cheese
2 tablespoons creme fraiche
2 tablespoons finely chopped chives, plus more for garnish
1/2 teaspoon Marash or Aleppo pepper*

1
Bring chicken broth to a boil in a medium saucepan, covered. Add saffron and reduce to a bare simmer, covered.
2
Melt butter over medium heat in a heavy-bottomed 8-qt. pot. Add onion; cook until translucent and turning golden, 10 minutes. Stir in thyme. Add rice and cook, stirring constantly, until edges of grains look translucent, about 2 minutes.
3
Add wine and salt to rice and cook, stirring, until wine is completely absorbed. Add about 1 cup hot broth and simmer, stirring, until absorbed; reduce heat to medium-low if mixture starts to boil. Keep adding broth, a ladleful at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite and still slightly soupy, 15 to 30 minutes. You may have broth left over.
4
Remove rice from heat and stir in cheese, creme fraiche, 2 tbsp. chives, the preserved lemon, and Marash pepper. Serve immediately with Spice-Crusted Scallops. Scatter more chives on top.
5
*Mildly hot, fruity Marash and Aleppo peppers are available at some Middle Eastern markets and by mail order from avantisavoia.com
6
Note: Nutritional analysis is per serving.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 qts. reduced-sodium chicken broth, 1/2 teaspoon saffron threads, 3 tablespoons butter, 1 cup finely chopped onion, and more.

Yes, Saffron And Preserved Lemon Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saffron And Preserved Lemon Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions