Saffron Lemon Risotto with Basil Oil

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• 1 cup Carnaroli rice
• 1000 ml warm chicken or vegetable stock
• 1 shallot, finely diced
• 2 tbsp unsalted buttercold, 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 pepperto taste

Step-by-Step Instructions

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1. 01Bloom the saffronCrumble 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. 02Sweat the shallotMelt 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. 03Toast the riceAdd 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. 04DeglazePour in the wine and stir until it has almost completely evaporated and the pan smells sweet rather than sharp.
5. 05Build the creaminessAdd 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. 06Char the lemonWhile 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. 07MantecaturaOff 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. 08ServeSpoon into warm shallow bowls, squeeze over the charred lemon, drizzle with basil oil and finish with flaky salt and pepper. Serve immediately.