Risotto al Salto Crispy Rice Pancake

Ingredients

• 1/4 teaspoon saffron threads (about 40 threads)
• 1/2 cup water
• 4 cups vegetable broth
• 1/4 cup extra virgin olive oil, divided, plus more for greasing
• 1 1/2 cups carnaroli rice
• 2 ounces Parmesan cheese, grated (about 1 cup)
• 2 tablespoons unsalted butter, softened
• 1/4 teaspoon kosher salt , plus more to taste
• Black pepper , to taste
• 2 cups loosely packed fresh flat-leaf parsley leaves and tender stems, finely chopped (about 1/2 cup), plus additional parsley leaves, for garnish
• 1 tablespoon grated lemon zest
• 1 tablespoon extra virgin olive oil
• 1 medium garlic clove, finely chopped (about 1 teaspoon)
• 1/4 teaspoon kosher salt

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