Lemon & Saffron Risotto

• arborio rice↗2 cups
• olive oil↗3 tablespoons
• butter↗90 g
• garlic↗1 tablespoon

  crushed

• dry white wine↗150 ml
• vegetable stock↗5 1⁄2 cups

  warm

• parmesan cheese↗25 g
• pecorino cheese↗25 g
• mozzarella cheese↗25 g
• salt↗1 teaspoon
• pepper↗1 teaspoon
• saffron thread↗1 pinch
• lemon juice↗100 ml
• parmesan cheese↗30 g

  shaved, for serving

Step-by-step instructions

1. 1

   Add saffron threads to some boiling water and leave to steep.

2. 2

   Heat oil and 1/2 the butter in a large saucepan or wok over moderate heat. Add garlic and rice stirring until coated and glossy, but not coloured.

3. 3

   Increase heat to high, pour in the wine. When the mixture bubbles, reduce the heat to medium, simmer until wine is absorbed.

4. 4

   Keep the rice at a lively temperature and add 2 cups of warm stock at a time, stirring until all absorbed before each new addition.

5. 5

   Pour in the saffron infused water and the lemon juice with the final stock amount and stir well, until rice is just tender - about 25 minutes.

6. 6

   Add the remaining butter and the cheeses. Season with salt and pepper.

7. 7

   Serve immediately with shaved parmesan.