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Ingredients

• 2 qts. reduced-sodium chicken broth
• 1/2 teaspoon saffron threads
• 3 tablespoons butter
• 1 cup finely chopped onion
• 1 tablespoon finely chopped fresh thyme leaves
• 2 cups Carnaroli or Arborio rice
• 1/2 cup dry white wine
• 1 teaspoon kosher salt
• 1/2 cup finely grated grana or parmesan cheese
• 2 tablespoons crème fraîche
• 2 tablespoons finely chopped chives, plus more for garnish
• 1 tablespoon finely chopped preserved lemon (rind only), store-bought or homemade
• 1/2 teaspoon Marash or Aleppo pepper*
• Spice-Crusted Scallops

Description

This Recipe, From Mourad Lahlou, The Chef-owner Of San Francisco's Aziza Restaurant, Is A Happy Marriage Between Classic Italian--saffron Risotto--and One Of The Signature Flavors Of Lahlou's Native Marrakech, Preserved Lemon, With A Dash Of Turkey Thrown

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