This risotto extremely tasty goes perfectly with fish. Lemon and saffron are made for each other in this recipe that I had in mind for a while. A creamy risotto with a slight acidity that excites the taste buds!
Attention to the purists of risottos ! In this recipe, I use two tablespoons of mascarpone to “assemble” the risotto. This is not necessarily usual, but you can see it in Italy! And the sweetness of the cheese will temper the nervousness of the lemon for a truly wonderful result.
Recipe for Lemon and Saffron Risotto for 4 people:
- 300g of “carnaroli” or “arborio” rice
- 1 liter of vegetable broth (with two extra maggi cubes!)
- 2 small shallots
- 15cl of white wine
- 1 tablespoon of olive oil
- 40g of salted butter
- 2 good pinches of pistils of saffron
- zest of 1+1/2 untreated lemons
- 2 tablespoons of mascarpone
- 12 beautiful scallops
- or 4 white fish fillets
- 60g of salted butter
Start by finely chopping the shallots. Fry them over low heat in olive oil with 10g of butter.
When they become transparent, add the rice and coat with fat.
Pour in the white wine and let the rice absorb it over low heat.
When the rice has “drunk” all the wine, add, ladle by ladle, the vegetable stock (with 2 extra knorr cubes). Each time the rice drinks the liquid, add an extra ladleful.
Here are the pistils of saffron. They give a beautiful orange-yellow color to the risotto and an inimitable flavor!
During the last ladle of broth, add the saffron pistils at the same time.
And the zest of the lemons (1+1/2).
Mix well. The risotto takes on its full dimension and the whole house enjoys it! A delicious fragrance!
Add the 30g of salted butter when all the liquid has been absorbed.
When the risotto has the right texture, add the spoonfuls of mascarpone. For the purists, it is possible not to pass this stage, but it is a pity because the risotto becomes grandiose!
Keep mixing it until everyone’s desired and perfect consistency is reached.
If you are cooking fish to serve with this risotto, you should start cooking it in a pan when you add the last ladle of broth.
I simply cook it in a frying pan with salted butter, having floured it beforehand.
Serve the risotto hot with the fish, salted and peppered!
For scallops, same cooking process. The butter must be hazelnut.
This way the shells will brown deliciously.
Serve immediately over the hot risotto!