Preserved Lemon Risotto | Cooking with Julie

Ingredients

• 3 cups chicken stock homemade
• 3 cups water
• ½ teaspoon saffron threads
• 6 tablespoons unsalted butter
• 1 large leek or one onion chopped in 1/4 -inch pieces
• 2 1/4 cups Arborio or Carnaroli rice
• Kosher salt and freshly ground black pepper
• 1/2 cup white wine or dry vermouth
• 3 ounces lemon juice
• 1/2 cup mascarpone
• 1/2 preserved lemon, finely chopped, (see recipe below)
• Chives or lemon zest for garnish
• 1 ½ ounces freshly grated Parmigiano Reggiano cheese