Saffron and Lemon Risotto From 'One Good Dish'
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- Salt and pepper
- 1 cup short-grain Italian rice, such as arborio, carnaroli, or vialone nano
- Small pinch of saffron, crumbled
- 1/4 cup white wine
- 4 cups chicken broth, heated
- Grated zest and juice of 1/2 lemon
- 2 tablespoons butter
- About 1/4 cup grated Parmigiano-Reggiano cheese
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