Saffron and Preserved Lemon Risotto
This recipe, from Mourad Lahlou, the chef-owner of San Francisco's Aziza restaurant, is a happy marriage between classic Italian--saffron risotto--and one of the signature flavors of Lahlou's native Marrakech, preserved lemon, with a dash of Turkey thrown in (Marash peppers). Serve with Spice-Crusted Scallops or your favorite sautéed fish.
- Time: 75 min
Source: Sunset Magazine
Ingredients
- qts. reduced-sodium chicken broth
- teaspoon saffron threads
- tablespoons butter
- finely chopped onion
- tablespoon finely chopped fresh thyme leaves
- Carnaroli or Arborio rice
- dry white wine
- teaspoon kosher salt
- finely grated grana or parmesan cheese
- tablespoons crème fraîche
- tablespoons finely chopped chives, plus more for garnish
- tablespoon finely chopped preserved lemon , store-bought or homemade
- teaspoon Marash or Aleppo pepper*
- Spice-Crusted Scallops