Saffron and Preserved Lemon Risotto

Name: Saffron and Preserved Lemon Risotto
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons Marash or Aleppo pepper; 473 milliliters Carnaroli or Arborio rice; 3 Tbsps butter; 2 Tbsps finely chopped chives, plus more for garnish; 2 Tbsps crème fraîche; 118 milliliters dry white wine; 1 Tbsp finely chopped fresh thyme leaves; 1 teaspoon kosher salt; 2 liters reduced-sodium chicken broth; 237 milliliters finely chopped onion; 118 milliliters finely grated grana or parmesan cheese; 1 Tbsp finely chopped preserved lemon (rind only), store-bought or homemade; 1 teaspoons saffron threads; 6 servings Spice-Crusted Scallops

The recipe Saffron and Preserved Lemon Risotto is ready in about 1 hour and 15 minutes and is definitely a spectacular gluten free option for lovers of Mediterranean food. This main course has 410 calories, 14g of protein, and 11g of fat per serving. This recipe serves 6. If you have onion, arborio rice, saffron threads, and a few other ingredients on hand, you can make it. To use up the preserved lemon you could follow this main course with the Christmas Stollen Madeleines with Preserved Lemon as a dessert.

Instructions

Bring chicken broth to a boil in a medium saucepan, covered.

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Chicken Broth

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Sauce Pan

Add saffron and reduce to a bare simmer, covered.

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Saffron

Melt butter over medium heat in a heavy-bottomed 8-qt. pot.

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Butter

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Pot

Add onion; cook until translucent and turning golden, 10 minutes. Stir in thyme.

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Onion

Thyme

Add rice and cook, stirring constantly, until edges of grains look translucent, about 2 minutes.

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Grains

Rice

Add wine and salt to rice and cook, stirring, until wine is completely absorbed.

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Rice

Salt

Wine

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.

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Broth

Rice

Remove rice from heat and stir in cheese, crme frache, 2 tbsp. chives, the preserved lemon, and Marash pepper.

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Preserved Lemon