The Saffron Risotto with Asparagus and Taleggio is a creamy and tasty dish. The recipe is very simple; for a successful result it’s important to use quality rice (I always use Carnaroli for risottos), a good vegetable stock prepared with the asparagus scraps to ladle during cooking, and don’t forget to stir often during cooking to avoid sticking and to release the starch that gives the creaminess.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 596.95 (Kcal)
- Carbohydrates 68.06 (g) of which sugars 8.51 (g)
- Proteins 22.80 (g)
- Fat 27.75 (g) of which saturated 14.12 (g)of which unsaturated 0.41 (g)
- Fibers 5.45 (g)
- Sodium 1,574.74 (mg)
Indicative values for a portion of 470 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup Carnaroli rice
- 1 1/3 tbsp extra virgin olive oil
- 1 shallot
- 1 packet saffron
- 3 bunches asparagus (cleaned, about 14 oz)
- 5.3 oz Taleggio (without rind about 4.9 oz)
- 2 cups vegetable stock (salted with about 1 tsp coarse salt)
Tools
- Bilancia pesa alimenti
- Pelapatate
- Tagliere
- Pentola
- Tegame
Steps
Start by cleaning the asparagus. Wash them well and trim the toughest part of the stems. Using a vegetable peeler, remove the peelings — these will be used to prepare a salted vegetable stock.
Pour the oil into the pan, add the thinly sliced shallot and let it soften, taking care not to burn it. Add the asparagus cut into pieces and let them flavor the oil for 7-8 minutes over low heat. Add the rice, raise the heat and stir. From this point count about 18 minutes of cooking. Deglaze with the white wine and, while stirring, add a ladle of hot stock.
Halfway through cooking, dissolve the saffron in a ladle of stock and pour it over the rice. Stir and bring to the end of cooking, stirring often and adding stock whenever it becomes nearly dry. At the end of cooking add the Taleggio in pieces and finish stirring (mantecatura) over low heat. Taste for seasoning — since the stock was already salted and the Taleggio is flavorful, it should be fine. Let it rest a few minutes and then serve.
