Another recipe that calls for saffron. This risotto – short grained rice cooked in chicken stock – goes beautifully with the braised leg of lamb and a good Chianti Classico. Buon apetito!
1 1/2 c. Arborio rice
3 T. butter
1 T. olive oil
1 1/2 quarts chicken stock
1/4 t. saffron threads
1/2 c. pecorino romano cheese, grated
Salt and pepper to taste
Melt butter and olive oil in a medium saucepan over medium heat. Add rice and stir to coat rice granules with butter and olive oil. When rice just starts to turn golden (do not brown), begin adding chicken stock, about 1/2 cup at a time, and stir constantly until it is absorbed. When half the stock has been absorbed, add the saffron. Continue adding chicken stock and stirring until rice is “al dente” – tender, but with a little “bite” or resistance. Risotto should not be hard, nor mushy, and you have to keep checking it so it doesn’t overcook. Add cheese and stir to mix it in. Serves 4-6.