Italian
Saffron Risotto with Grilled Lamb Chops
A luxurious Italian dinner featuring creamy saffron-infused risotto paired with perfectly grilled lamb chops, topped with a zesty herb drizzle.
Total Time1 minute
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
40
Protein
65
Carbs
22
Fat
3
Fiber
0g
Sodium
Ingredients
- 1 cup Arborio rice
- 4 cups low-sodium chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 teaspoon saffron threads
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 lamb chops (about 1 inch thick)
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Fresh parsley, for garnish
Instructions
- 1In a small saucepan, heat the chicken broth and keep it warm over low heat.
- 2In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- 3Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to soak up the flavors and become slightly translucent.
- 4Pour in the white wine and stir until it has mostly evaporated, about 2 minutes.
- 5Add the saffron threads to the warm chicken broth. Gradually add the broth to the rice, one ladle at a time, stirring consistently until the liquid is almost absorbed before adding the next ladle. Continue this process for about 18-20 minutes, until the risotto is creamy and the rice is al dente.
- 6Remove the risotto from heat and stir in the butter, Parmesan cheese, salt, and pepper. Cover and set aside to keep warm.
- 7While the risotto is cooking, prepare the lamb chops. In a small bowl, combine the chopped rosemary, thyme, lemon juice, lemon zest, salt, and pepper with the remaining olive oil to form a marinade. Rub the mixture onto both sides of the lamb chops and let them marinate for at least 15 minutes.
- 8Preheat a grill or grill pan over medium-high heat. Grill the lamb chops for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Let the lamb rest for a few minutes before serving.
- 9Serve the saffron risotto on plates topped with grilled lamb chops and a sprinkle of fresh parsley. Enjoy!
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