Asparagus and saffron risotto. Imagine saffron’s gold meeting the bright green of asparagus: a stunning color combination that tastes of spring and Sunday lunches spent in good company.
This risotto is a perfect balance, where the earth’s sweetness meets a warm, enveloping spice. It’s a dish that doesn’t shout but whispers refinement, ideal when you want to pamper your guests with simple, carefully chosen ingredients treated with love.
Everything starts with the raw ingredients. Choose very fresh asparagus, firm and crunchy to the touch, avoiding those with an overly bitter aftertaste so as not to overpower the delicacy of the saffron.
A few fundamental steps, a decisive toasting and a slow creaming, strictly off the heat, will transform these ingredients into an unforgettable creaminess.
It’s an evergreen classic, sunny and genuine, that always knows how to be remembered. And if you want a “chef” touch?
Add a few shrimp quickly sautéed in a pan at the last moment: you’ll turn a traditional recipe into a true gourmet experience.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 476.93 (Kcal)
- Carbohydrates 70.06 (g) of which sugars 2.62 (g)
- Proteins 11.62 (g)
- Fat 15.59 (g) of which saturated 6.36 (g)of which unsaturated 3.13 (g)
- Fibers 3.31 (g)
- Sodium 1,262.99 (mg)
Indicative values for a portion of 180 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 for Asparagus and Saffron Risotto
- 1 2/3 cups Carnaroli rice
- 1.1 lb asparagus
- 1 tbsp butter (for creaming)
- as needed extra virgin olive oil
- Half golden onion (or one shallot)
- 1/2 cup grated Parmesan
- 1/2 cup dry white wine
- salt
- pepper
- 1 sachet saffron (or three stigmas)
- carrot
- 1 onion
- celery (1 stalk)
- salt
Tools
- Pot
- Saucepan
- Ladle
Steps
The Asparagus and Saffron Risotto
Thoroughly wash the asparagus under running water.
Prepare the asparagus by snapping them with your hands to separate the tough part.
You can add the asparagus trimmings to the water to make the vegetable broth.
In a large pot bring water to a boil, add the asparagus trimmings, the celery, the carrot, a small onion and half a teaspoon of salt.
Stir and let the broth simmer; we will then use it to cook the risotto.
A cooking time of 30 minutes is sufficient.
Keep the broth hot.
Blanche the asparagus briefly for a few minutes.
Drain the asparagus and run them under cold water to stop the cooking and preserve their color.
Cut off the asparagus tips and set them aside.
Thinly slice the stalks.
In a pot warm a drizzle of oil.
Add the chopped onion and let it become golden.
Add the rice, letting it toast and absorb flavor for a few minutes.
Deglaze with the white wine.
Let the alcohol evaporate.
Lower the heat slightly and begin to add the hot broth little by little, stirring.
Cook the risotto, stirring and wetting it with hot broth a little at a time.
Wait for the broth to be absorbed by the rice before adding the next ladleful.
In a small cup dissolve the saffron in a little hot broth.
At halfway through cooking add the sliced asparagus stalks and a couple of minutes before the end also add the saffron.
At the end of cooking remove the pot from the heat and add the Parmesan, a knob of butter and adjust with salt and pepper.
Cream well (mantecatura).
Cover with a lid and let rest for a couple of minutes.
Serve plated with the asparagus tips set aside.
Enjoy your meal.
Tips
Try to toast the rice in a very hot pan without fats (no oil or butter) for one minute until the grains start to sing. Then add the sofritto separately. This keeps the grain more intact and enhances its cereal aroma.
Don’t use stock cubes! Make a light vegetable broth with celery, carrot, onion and, above all, the asparagus ends (the tough part you usually discard). It will give the risotto a much more intense asparagus color and flavor.
For a perfect creaming, the butter should be frozen from the freezer. The thermal shock between the hot rice and the cold butter creates a glossier, creamier emulsion.
Notes
Do not cook all parts of the asparagus together. The tips are delicate: steam them or sauté them in a pan with a pinch of salt and use them only at the end as a garnish. They will add a delightful crunch.
Slice the stalks into very thin rounds (almost like veils). This way they will almost melt during cooking, creating a green creamy base that will contrast beautifully with the yellow of the saffron.
If the risotto seems too “sweet,” add a few drops of lemon juice or a little finely grated lemon zest at the end. The lemon’s freshness cuts through the butter’s richness and pairs wonderfully with asparagus.
Crispy contrast:
If you don’t want to use seafood, try garnishing the dish with toasted hazelnut crumbs or almond flakes. They add a surprising chewiness.
Saffron in threads: If you use saffron threads, infuse them in a small cup of hot broth at least 2 hours before starting. The color and aroma will be much more complex than the powder.
Tips for other recipes
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