Lemon risotto with saffron

I first heard of saffron when I watched TV shows on cooking competitions, seeing great chefs using saffron as special spice in their dish. I was so curious about these tiny red threads and I searched for more information about them. Then I decided to buy a box of saffron threads. It was rather expensive for a small box of around 50g, but each time only a small number of threads are used, so I think it is quite reasonable and that I will not finish a box like this too soon.

This risotto is the first dish I cooked with saffron, so it’s my first experience. The saffron made the risotto a yellowish color, which turned out to be so nice. The risotto was creamy with chewy texture of rice grains and the gentle flavor of lemon. I hardly realized the flavor of the saffron as it was too gentle. I hope to try saffron in another dishes soon.

The risotto was easy to eat with lemony flavor and taste. It’s not very rich yet creamy with fragrant parmesan cheese.

Ingredients: (serves 4)

- 1 lít (4 cups) vegetable stock

- 50g butter

- 1 onion, diced

- 15i saffron threads

- 275g risotto rice (arborio rice or short-grain rice)

- 155g asparagus spears or sweet pea pods

- 2 tbs lemon juice

- 80g grated Parmesan

- salt, pepper

- extra butter, to fry vegetables

- crispy potato chips (optional)

Cooking:

- Simmer the vegetable stock over low heat throughout the cooking process.

- Melt the butter in a large saucepan, add onion and saffron, stirring quickly until the onion is tender. Add the rice and stir to coat evenly with butter.

- Add 250ml (1 cup) stock, stirring frequently until the stock is absorbed. Add 1 more cup of stock, repeat the process until the stock is used up and the rice is just al dente. The rice grains should not be broken and mushy.

- Stir in the lemon juice, grated parmesan, season with salt and pepper.

- Cook the asparagus spears or sweet pea pods in boiling water until just tender. Drain. Melt little butter in a frying pan, add the asparagus/sweet peas, season with salt, then cook for about 1 minute.

- Serve the risotto with fried veggies and potato chips (if using).