Lemon Saffron Risotto with Crispy Parmesan Frico and Herb Oil Drizzle

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 tsp saffron threads
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 3/4 cup grated Parmesan, divided
• 4 tbsp olive oil, divided
• 1 tbsp butter
• 2 garlic cloves, minced
• 1/4 cup basil leaves
• 1/4 cup parsley leaves
• Salt and black pepper

Steps

1. Blend the basil, parsley, 2 tablespoons of the olive oil, one minced garlic clove, and a pinch of salt into a smooth herb oil and set it aside.
2. Warm the broth in a saucepan, crumble in the saffron, and let it steep for 5 minutes until the liquid turns deep gold. Keep it at a bare simmer throughout.
3. Keeping the broth hot matters: cold broth added to the rice halts the cooking each time and gives you chalky centres.
4. Heat 1 tablespoon of the oil with the butter in a wide pan over medium heat and cook the remaining garlic for 30 seconds.
5. Add the rice and toast it for 2 minutes, stirring, until the grains are hot and the edges look translucent.
6. Add the hot saffron broth one ladle at a time, stirring almost constantly and waiting until each addition is nearly absorbed before adding the next, for 18 to 20 minutes, until the rice is creamy with a firm centre.
7. For the frico, sprinkle 1/4 cup of the Parmesan into thin circles in a dry nonstick pan over medium heat and cook for 2 to 3 minutes, until the edges are golden and lacy. Lift them out with a spatula and cool flat.
8. Beat the remaining Parmesan, the lemon zest, and lemon juice into the risotto off the heat, season, and serve drizzled with the herb oil and topped with the frico.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.