Saffron Lemon Risotto with Basil Oil

Ingredients

• 1 cup Carnaroli rice
• 1000 ml warm chicken or vegetable stock
• 1 shallot, finely diced
• 2 tbsp unsalted butter (cold, cubed)
• 60 mg saffron threads
• 8 tbsp dry white wine
• 8 tbsp fresh ricotta
• 8 tbsp grated Parmigiano-Reggiano
• 2 lemon, halved and charred
• 24 leaves basil, for the oil
• 4 tbsp extra-virgin olive oil
• Flaky sea salt and cracked black pepper (to taste)

Instructions

1. 1

   1. Bloom the saffron: Crumble the saffron into a small bowl with a ladle of warm stock. Leave it to bloom for five minutes until the liquid turns deep amber.

2. 2

   2. Sweat the shallot: Melt half the butter in a wide, heavy pan over medium-low heat. Add the shallot with a pinch of salt and cook gently until translucent, about four minutes. Do not let it colour.

3. 3

   3. Toast the rice: Add the rice and stir for two minutes until the grains are hot and the edges look glassy. This is what keeps the risotto from turning to porridge.

4. 4

   4. Deglaze: Pour in the wine and stir until it has almost completely evaporated and the pan smells sweet rather than sharp.

5. 5

   5. Build the creaminess: Add the saffron stock, then continue adding warm stock one ladle at a time, stirring often and waiting until each addition is nearly absorbed. Expect around eighteen minutes.

6. 6

   6. Char the lemon: While the rice cooks, sear the lemon halves cut-side down in a dry pan until deeply caramelised. Blitz the basil with the olive oil and a pinch of salt for the basil oil.

7. 7

   7. Mantecatura: Off the heat, beat in the remaining cold butter, the ricotta and the Parmigiano. Stir hard for thirty seconds until the risotto ripples like lava when you shake the pan.

8. 8

   8. Serve: Spoon into warm shallow bowls, squeeze over the charred lemon, drizzle with basil oil and finish with flaky salt and pepper. Serve immediately.