INGREDIENTS

• 4 cups strong vegetable stock
• ½ tsp saffron threads, divided
• 2 T. extra virgin olive oil
• 3 T. butter
• ½ onion, minced
• 1 T. fresh thyme, chopped
• 1 cup short grain rice, rinsed
• ¼ cup white wine
• 1 Sorrento lemon, zested and juiced, plus extra for garnish
• ¼ cup Parmigiano-Reggiano cheese 
• 1 T. fresh chives, chopped
• Salt and pepper

PREPARATION

1. Heat vegetable stock to a simmer in a medium saucepan then turn the heat down to low and add ¼ teaspoon of saffron threads, stirring occasionally.
2. In a large, heavy-bottomed pot, heat extra virgin olive oil and butter over medium heat and saute minced onions until translucent. Add thyme and stir until fragrant.
3. Add rice, a pinch of salt, and remaining saffron threads and stir for a few minutes until the rice is shiny and lightly toasted.
4. Deglaze with wine and stir constantly until it is completely absorbed. Then add 1 cup of hot stock, reduce heat to medium-low when stock starts to boil, and wait until it has been completely absorbed before adding more stock. 
5. Continue stirring and adding stock until the rice is creamy and al dente. Then, turn off the heat, and slowly stir in the Sorrento Lemon zest, Sorrento Lemon juice, and Parmigiano-Reggiano cheese. Garnish with extra Sorrento Lemon zest and chopped chives.
6. Enjoy with Pinot Grigio or Prosecco for a refreshing complement to a bright, rich dish.