Hands-on Time
10 Mins
Total Time
1 Hour
Serves 6 (serving size: about 3/4 cup)
Photo: Oxmoor House 

How to Make It

Step 1

Preheat your oven to 375°.

Step 2

Place the lemon zest in a small bowl. Combine the lemon juice and the saffron in a separate small bowl.

Step 3

Heat the broth in a small saucepan over medium heat until just simmering. Do not boil.

Step 4

Heat a large Dutch oven over medium-high heat.

Step 5

Add the butter. Sauté and swirl until the foaming point.

Step 6

Add the onion and stir 4 minutes, until glassy and soft.

Step 7

Add half of the rice and stir to combine. Toast the rice gently, about 2 minutes. Now, add the lemon zest and the rest of the rice. Stir to combine.

Step 8

Add all of the broth to the rice.

Step 9

Add the saffron-lemon juice mixture.

Step 10

Add the salt and the white pepper.

Step 11

Cover and transfer to the oven. Bake for 40 minutes, until the moisture is almost fully absorbed by the rice.

Step 12

Carefully pull the oven rack out a bit. Remove the lid, and stir and fold with a wooden spoon until the risotto is creamy, yet the rice grains are still distinguishable.

Step 13

Sprinkle the cheese over the top of the risotto and bake, uncovered, an additional 8 minutes. Serve immediately.

Cooking Light Mad Delicious

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