Saffron, lemon, fig and walnut risotto

It was absolutely gorgeous.

There are two methods for getting the most out of saffron, a technique called 'blooming':

Grind the saffron in a mortar and pestle, then add a little hot water, stirring it. Then add it to the dish.

Or:

Put a couple of ice cubes in a small bowl, scatter a few strands of saffron on the ice cubes. Let it melt. Add to the dish.

Course: Main Course

Cuisine: Italian, Noto, Sicilian

Keyword: Noto, Risotto, Saffron, Sicily

Servings: 6

15 strands of saffron
4 tbsp olive oil
250 g risotto rice
1 glass dry sherry
1 lemon or other citrus you find in Sicily like a cedro, cut into small chunks, no pips
1 litre hot vegetable stock
big knob butter
dozen dried figs, cut into little slices
dozen walnut pieces, broken up small
black pepper and parmesan

Bloom the saffron, set aside
Heat up the olive oil in a deep pan
Add the risotto rice and fry
Add the saffron and the sherry
Add the lemon chunks
Keep stirring and adding small amounts of hot stock (very important that it's hot). When each amount of stock is absorbed, stir in some more.
Do this for 25 to 35 minutes, keep stirring all the time.
Check for seasoning.
Add a big knob of butter, then add some of the figs.
Serve with the rest of the figs and the walnut pieces on top. Then add black pepper and parmesan.