The saffron and asparagus risotto is a flavorful, colorful first course with a delicate taste and is perfect for spring. For this recipe I used Carnaroli rice, to which I added saffron and fresh asparagus cooked separately. Ideal to serve every day or for special occasions such as Easter.
- Difficulty: Easy
- Cost: Budget
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Spring, Summer
Ingredients
- 500 ml vegetable broth (or water and 1/2 vegetable stock cube)
- 3/8 cup Carnaroli rice (about 80 g (approx. 3 oz))
- spears asparagus (cleaned, raw (about 80 g / 3 oz))
- 2 tbsp white onion (peeled and chopped (about 20 g))
- 1/2 glass dry white wine (scant)
- 1/2 packet saffron
- to taste butter
- to taste Grana Padano PDO
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Pot
- Asparagus steamer
- Knife
- Cutting board
- Stainless-steel pan
- Ladle
- Grater
- Wooden spoon
Steps
To prepare the saffron and asparagus risotto…
First clean the asparagus: cut off the tough ends of the stalks where the green part ends and the white, hard part begins, then wash them.
In an asparagus steamer, add water and when it boils, immerse the asparagus, leaving the tips out, and cook them for about 10 minutes.
While the asparagus are cooking, heat the vegetable broth in a pot (previously prepared) or the same amount of water with half a vegetable stock cube dissolved in it.
Then take the white onion, peel and chop it, put it in the pan with the extra virgin olive oil and let it soften over medium heat, stirring occasionally with the wooden spoon.
When the onion has become soft, add the rice and toast it, then deglaze with the dry white wine and let it evaporate.
When the wine has evaporated, add the broth and the saffron little by little. Stir the rice occasionally with the wooden spoon and moisten it with the broth as needed. When you see it’s about to dry out, add more. Cook the risotto for about 20 minutes over medium heat.
During the rice cooking, remove the cooked asparagus, drain and cut them into rounds, leaving the tips whole and set aside; then add the sliced asparagus (not the tips) to the rice and continue cooking.
Once the rice is cooked, remove it from the heat and finish (mantecare) by adding the butter, grated Grana Padano, salt, pepper and stir. If it’s too dry, add a little more broth. Serve the risotto hot, garnishing with the asparagus tips and another grating of cheese.
