Lemon Risotto

Zest the lemons (the yellow portion only, avoiding any of the white pith) and finely dice the zest. Juice the lemon and set aside with a pinch of saffron soaking in the juice.

Heat a 4-liter saucepan over a medium flame and add the oil, onions, and chili flakes. Cook the onions until they start to turn a golden hue.

Add the rice and lemon zest, and cook for a few minutes, stirring constantly. Start adding the stock and white wine into the rice mixture one ladleful at a time and continue stirring until the rice has absorbed the liquid or it has evaporated.

Continue until all the stock has been added then add the reserved lemon juice with the saffron, oregano, thyme, and salt and pepper.

ook until the liquid has been absorbed and the rice is softened throughout-this will take about 25 minutes.

Serve immediately with some shaved Parmesan cheese on top.