Risotto with Lemon and Saffron

Recipe sent by Neeru


  • 320 gr. Carnaroli rice
  • 1 onion
  • 2 organic lemons (juice and grated zest of one plus another for garnishing)
  • 40 gr. butter
  • 1 litre vegetables broth
  • 1 envelope powdered saffron
  • 40 gr. shaved Parmigiano cheese


Finely chop the onion and let is cook in a pan with 20 gr. of butter till golden. Now add the rice, let it toast for a couple of minutes, then add the juice of 1 lemon. Once the liquid evaporates, start adding the broth, one ladle at a time, and keep stirring. When the rice is cooked half way, add saffron diluted in a little bit of broth. When the rice is completely cooked, add grated lemon zest and pepper to taste. Turn off the burner, stir in the remaining butter and the shaved Parmigiano cheese. Let the rice rest and thicken for a couple of minutes, then plate it, garnish with slices of lemon and serve.