Saffron Risotto with Lemon

Ingredients

• 1 Shallot
• 2 tbsp olive oil
• 300 g Arborio rice
• 150 ml dry white wine
• 1 l hot vegetable broth
• 1 sachet saffron (0.1 g)
• 1 untreated lemon
• 40 g Butter
• 40 g freshly grated Parmesan
• Salt
• white pepper (ground)

Instructions

1. 1.

   Peel the shallot, finely chop it and sauté in a pot with hot olive oil until translucent. Add the rice, stir briefly, then deglaze with white wine. Let it absorb fully while stirring, add one ladle of broth, stir in saffron, and continue absorbing broth under constant stirring. Repeat this process until the broth is exhausted and the rice is cooked (about 17-20 minutes).

2. 2.

   Meanwhile wash the lemon hot, dry it, grate the zest and squeeze out the juice.

3. 3.

   Finally mix butter, parmesan, lemon zest and juice into the risotto and season with salt and pepper. Serve in small cups as desired.