Saffron And Preserved Lemon Risotto

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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*

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