Lemon Saffron Risotto with Edible Gold
Lemon Saffron Risotto with Edible Gold
Ingredients
For the Risotto
- 2 tablespoons olive oil
- 1 shallot, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 5 cups chicken or vegetable broth, warmed
- 1/4 teaspoon saffron threads, steeped in 1/4 cup warm broth for 10 minutes
- 1 lemon, zested and juiced
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- to taste kosher salt
- to taste freshly ground black pepper
For Garnish
- 1 sheet edible gold leaf, or as desired
Instructions
- 1
Prepare your ingredients: Warm the chicken or vegetable broth in a saucepan over low heat. In a small bowl, steep the saffron threads in 1/4 cup of the warm broth for at least 10 minutes. Mince the shallot, zest the lemon, and set aside the juice. Grate the Parmesan cheese.
⏱️ 10 min
- 2
Sauté the shallot: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced shallot and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
⏱️ 4 min
- 3
Toast the rice: Add the Arborio rice to the pot with the shallot. Stir constantly for 2 to 3 minutes, until the edges of the grains become translucent but the center remains opaque.
⏱️ 3 min - 4
Deglaze with wine: Pour in the dry white wine. Stir continuously until the wine is fully absorbed by the rice, about 2 minutes.
⏱️ 2 min - 5
Begin adding broth: Add 1 cup of the warm broth to the rice, along with the saffron-infused broth (saffron threads included). Stir constantly until the liquid is almost completely absorbed. This constant stirring helps release the starch from the rice, creating a creamy texture.
⏱️ 5 min - 6
Continue cooking the risotto: Continue adding the warm broth, 1/2 cup at a time, stirring constantly and allowing each addition to be almost fully absorbed before adding the next. This process will take about 20 to 25 minutes. Taste the rice frequently; it should be creamy but still have a slight bite (al dente). You might not need all 5 cups of broth, or you might need a little more.
⏱️ 20 min
- 7
Finish the risotto: Once the risotto is al dente and creamy, remove the pot from the heat. Stir in the unsalted butter, grated Parmesan cheese, lemon zest, and lemon juice. Season with kosher salt and freshly ground black pepper to taste. Let it rest, covered, for 2 minutes.
⏱️ 3 min
- 8
Serve and garnish: Ladle the risotto into warm bowls. Carefully place small pieces of edible gold leaf on top of each serving for a luxurious finish. Serve immediately, with extra grated Parmesan cheese on the side if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Saffron Risotto with Edible Gold
Ingredients
For the Risotto
- 2 tablespoons olive oil
- 1 shallot, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 5 cups chicken or vegetable broth, warmed
- 1/4 teaspoon saffron threads, steeped in 1/4 cup warm broth for 10 minutes
- 1 lemon, zested and juiced
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- to taste kosher salt
- to taste freshly ground black pepper
For Garnish
- 1 sheet edible gold leaf, or as desired
Instructions
- 1
Prepare your ingredients: Warm the chicken or vegetable broth in a saucepan over low heat. In a small bowl, steep the saffron threads in 1/4 cup of the warm broth for at least 10 minutes. Mince the shallot, zest the lemon, and set aside the juice. Grate the Parmesan cheese.
⏱️ 10 min - 2
Sauté the shallot: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced shallot and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
⏱️ 4 min - 3
Toast the rice: Add the Arborio rice to the pot with the shallot. Stir constantly for 2 to 3 minutes, until the edges of the grains become translucent but the center remains opaque.
⏱️ 3 min - 4
Deglaze with wine: Pour in the dry white wine. Stir continuously until the wine is fully absorbed by the rice, about 2 minutes.
⏱️ 2 min - 5
Begin adding broth: Add 1 cup of the warm broth to the rice, along with the saffron-infused broth (saffron threads included). Stir constantly until the liquid is almost completely absorbed. This constant stirring helps release the starch from the rice, creating a creamy texture.
⏱️ 5 min - 6
Continue cooking the risotto: Continue adding the warm broth, 1/2 cup at a time, stirring constantly and allowing each addition to be almost fully absorbed before adding the next. This process will take about 20 to 25 minutes. Taste the rice frequently; it should be creamy but still have a slight bite (al dente). You might not need all 5 cups of broth, or you might need a little more.
⏱️ 20 min - 7
Finish the risotto: Once the risotto is al dente and creamy, remove the pot from the heat. Stir in the unsalted butter, grated Parmesan cheese, lemon zest, and lemon juice. Season with kosher salt and freshly ground black pepper to taste. Let it rest, covered, for 2 minutes.
⏱️ 3 min - 8
Serve and garnish: Ladle the risotto into warm bowls. Carefully place small pieces of edible gold leaf on top of each serving for a luxurious finish. Serve immediately, with extra grated Parmesan cheese on the side if desired.
⏱️ 3 min