Asparagus and Saffron Risotto

Risotto originated in Northern Italy, but is now popular all across the country. Risotto is a creamy and beautiful Italian rice dish which provide different flavours and textures to any meal. Probably one of the most traditional risotto is saffron risotto commonly known as Risotto alla Milanese.

Creamy and tasty, saffron risotto, according to the Milanese recipe, is made with saffron, butter, vegetable or chicken stock, dry white wine and Parmigiano cheese. I have added asparagus to this classic dish Although it can be a slightly lengthy process to cook and get all the punch, it is definitely worth the effort as the final product is packed with flavours from the saffron, and the vegetable stock and herbs you add on top.

This asparagus and saffron risotto, has a beautiful silky richness. Saffron is the most precious of spices – precious because of its unique golden colour and delicate aroma. Saffron when used well and in the right proportions, provides great warmth to the dish and an aroma which will be sure to drag everyone to this dish on the dinner table! Asparagus provides the freshness and crunch needed, and the addition of freshly grated cheese into the risotto is the secret of the perfect creaming.

Thought risotto takes some time in cooking, the process itself is very simple but it does add a huge amount of flavour to the dish. The usage of wine is integral to this dish, as it adds a slight tinge of acidity and helps deepen the flavours of the finished dish.

It is an absolute classic risotto with freshness and richness aplomb, perfect for any meal or occasion!

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Helpful Tips and Tricks when making Asparagus and Saffron Risotto:

• The wine that you add to the rice should be at room temperature. If you do not like the acidity that white wine releases than you can skip it.
• The stock you add to the rice should be always boiling, in order not to slow down cooking.
• I love using Carnaroli as it has large elongated grain and releases a lot of starch giving the dish a natural creaminess.
• If you prefer a slightly lighter dish, you can reduce the quality of butter and slightly increase the parmigiana to make the risotto tasty and creamy.

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Asparagus and Saffron Risotto

Serves: 4 Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 650ml hot vegetable stock
• 2 tbsp olive oil
• 1 small brown onion, finely chopped
• 1 clove garlic, finely chopped
• 200 grams Carnaroli rice, or any risotto rice
• 75ml dry white wine
• 1/4 tsp saffron threads
• 150 grams green asparagus, cut into 1" pieces
• 30 grams butter
• 40 grams Pecorino Sardo cheese, grated
• Salt and pepper to taste

method

1. Put the Saffron in a small bowl, add 2 tbsp of the water stock and set aside. 
2. Heat oil in a heavy base sauce pan over a medium heat. Add the onions, garlic and a pinch of salt and fry gently for 5 minutes, stirring until the onions are soft and translucent but not browned. 
3. Add the rice and a touch more of olive oil if dry, stir until the rice becomes translucent, this should take about 2 minutes.
4. Pour in the wine and simmer for 1 minute until it has evaporated. Stir in the saffron mix, then add 2 full ladles of hot stock, bring to a simmer and stir until all the stock is absorbed. Continue adding the rest of the stock in the same way.
5. After 12-15 minutes add the asparagus and continue with the adding and stirring of the stock until the rice is cooked but has a bite for al dente. 
6. Switch of the gas and add the butter and cheese, stir until creamy. Taste and adjust the seasoning accordingly. Serve hot. 

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!