Colorful and creamy, the Saffron Risotto with Asparagus and Gorgonzola is a dish that awakens the appetite. I really love this recipe, I adore asparagus and the combination with rice and gorgonzola is very flavorful. The key to the success of the dish is the quality of the rice (I always use Carnaroli), a good broth to moisten it during cooking, and stirring often during cooking to prevent sticking and to release the starch for creaminess.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 602.68 (Kcal)
- Carbohydrates 65.81 (g) of which sugars 4.43 (g)
- Proteins 14.88 (g)
- Fat 29.71 (g) of which saturated 1.60 (g)of which unsaturated 0.39 (g)
- Fibers 4.25 (g)
- Sodium 926.43 (mg)
Indicative values for a portion of 400 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 lbs asparagus
- 1 tbsp extra virgin olive oil
- 1 fresh spring onion
- 3 tbsp dry white wine
- 1 packet saffron
- 3.5 oz gorgonzola and mascarpone cheese
- 2 cups vegetable broth
Tools
- Pan
- Ladle
- Wooden Spoon
- Peeler
Steps
Start by cleaning the asparagus. Wash them well and cut off the tough part of the stalk. Use the peeler to remove the skin, which will be used to prepare a salted vegetable broth. Cut the asparagus into chunks, leaving the tips at about 1-1.5 inches. Clean and finely slice the spring onion. Pour the oil into the pan, add the spring onion, and let it soften. Add the chopped asparagus and let them cook for 10 minutes on low heat.
Add the rice, increase the heat, and stir. Pour in the white wine and let it evaporate. Keep the boiling broth ready, maintaining it on heat until the end of the rice cooking. Dissolve the saffron in a ladle of broth and pour it over the rice. Stir and continue cooking, stirring often and adding broth as it dries. At the end of cooking, add the gorgonzola in pieces and as soon as it becomes creamy, remove from heat. Taste to check if it needs salt but with the salted broth and gorgonzola, you likely won’t need to add any. Let it rest for 5 minutes and then serve.
