The Saffron Risotto with Asparagus and Taleggio is a delicious and creamy dish. The recipe is very simple, important for a good outcome are the quality of the rice (I always use Carnaroli for risottos), a good vegetable broth made with asparagus scraps to moisten it during cooking, and do not forget to stir often during cooking to prevent it from sticking and so that the starch is released, making it creamy.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 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 tbsp extra virgin olive oil
- 1 shallot
- 1 packet saffron
- 3 bunches asparagus (cleaned 14 oz)
- 5 oz Taleggio (rindless 5 oz)
- 2 cups vegetable broth (salted with 1 tsp of coarse salt)
Tools
The recipe includes IconA Amazon Affiliate links
- Food Scale
- Peeler
- Cutting Board
- Pot
- Pan
Steps
Start by cleaning the asparagus. Wash them well and cut the stalk at the toughest part. Use a peeler to remove the skin which will be used to prepare a salted vegetable broth.
Pour the oil into the pan, add the thinly sliced shallot and let it soften, being careful not to burn it. Add the chopped asparagus and let them flavor for 7-8 minutes on low heat. Add the rice, raise the heat, and stir. From this point, calculate about 18 minutes of cooking. Deglaze with white wine and, stirring, add a ladle of boiling broth.
Midway through cooking, dissolve the saffron in a ladle of broth and pour it over the rice. Stir and continue cooking, stirring often and moistening as soon as it becomes dry. At the end of cooking, add the Taleggio in pieces and stir, keeping the heat low. Taste to check the saltiness, but surely having added the salted broth and Taleggio, it will be fine. Let rest for a few minutes and then serve.
