Saffron and Lemon Risotto


Preparation info

  • Serves


    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

Some rich chicken broth, an onion, a pinch of saffron, and a lemon can turn a handful of arborio or other risotto rice into a fine small meal. Once you master the technique—it needs to simmer briskly, and it takes a little nursing—you’ll be able to produce a good risotto in about 20 minutes.


  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • Salt and pepper


In a heavy saucepan, heat the olive oil over medium-high heat. Add the onion, season, and cook gently until softened, about 5 minutes. Add the rice and saffron, stir well to coat the rice, and let sizzle a bit. Allow the onion to color slightly, add the wine and a good pinch of salt, and cook for 1 minute.

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