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Leftover Risotto:
Risotto Crab Cakes with Lemon Crème Fraîche
Serves 2

Risotto Cakes Ingredients:
4 tablespoons olive oil
2 tablespoons unsalted butter
2 cups leftover saffron risotto, cooled to room temperature
½ pound fresh lump crab meat, preferably Dungeness crab
2 tablespoons fresh chives, chopped
½ cup cornmeal

Lemon Crème Fraîche Ingredients:
1 tablespoon fresh-squeezed lemon juice
1 teaspoon fresh lemon zest
½ teaspoon sugar
salt to taste
1 (8-ounce) container crème fraîche
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Saffron Risotto
Serves 6

Ingredients:
1 tablespoon olive oil
1 pound Arborio rice
½ medium onion, finely chopped
4 tablespoons unsalted butter
½ teaspoon saffron threads
60 ounces chicken broth
1 cup fresh Parmesan cheese, grated
salt and pepper to taste
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