KATZ Meyer Lemon & Saffron Risotto
10 min
25 min
4
Entree
Napa, California
A simple way to highlight a dish that is all about the quality and seasonality of the ingredients. This dish was inspired by all the Meyer lemons gracing our trees in winter and a David Tanis recipe from his cookbook One Good Dish. Folding in some blanched asparagus, or topping with some wilted greens would make a nice seasonal addition… Enjoy!
Meyer Lemon & Saffron Risotto
Ingredients
- 1/4 cup KATZ Chef’s Pick Extra Virgin Olive Oil + 1 tablespoon for topping
- 1 cup leeks (about one medium leek, split, cleaned and thinly sliced in half-moons
- 1/2 cup thinly sliced fresh fennel bulb (one small bulb)
- 1/2 cup prosciutto, trimmed and sliced (optional)
- 1 cup short-grain Italian rice, such as arborio or carnaroli
- 1/2 cup crisp, dry white wine
- Good pinch of Spanish saffron
- 4 cups warmed chicken or vegetable stock (can do a mix)
- Zest and juice of 1 Meyer lemon
- 1/2 cup grated young pecorino or dry Jack cheese
- Sea salt & freshly cracked black pepper, to taste
Directions
Step 1
In a heavy saucepan, heat the 3 tablespoons of olive oil over medium heat.
Step 2
Add leeks and cook until softened, about 3 minutes, then add fennel and cook 2 minutes longer.
Step 3
Add rice and stir well to coat in oil, then add the saffron and wine and cook until wine has evaporated.
Step 4
Add 1 cup of hot broth, stir and adjust the heat to low and maintain a simmer. Stir frequently as the rice absorbs the liquid. When you see little sinkholes on the surface of the rice, it is time to add more broth.
Step 5
Do this every 5 minutes, stirring in 1/2 cup broth each time - a little less each time. The total cooking time should be 20-25 minutes or so, and the rice grains should still be a bit al dente.
Step 6
Add half the grated cheese, prosciutto if using, tablespoon of additional oil, lemon zest and half the juice, and season with salt and pepper. Taste and adjust seasoning.
Step 7
Serve in bowls with a squeeze more of Meyer lemon, rest of grated cheese and a splash more of KATZ Extra Virgin Olive Oil on top.
Created by Albert Katz