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Risotto with asparagus and saffron – Italian Cuisine


The asparagus and saffron risotto it is a risotto based on spring vegetables such as peas, asparagus and spring onion; it is excellent if prepared with fresh ingredients and a very light vegetable broth that does not cover its delicate taste. It's a vegetarian first course rich, with a rustic but at the same time refined look, perfect for an important family meal or a convivial dinner with friends

There Salt & Pepper recipe it is simple, it involves two phases: cooking vegetables in a pan, seasoning with cream and saffron and risotto. Only from the wise union of these two preparations is born the asparagus and saffron salt from Salt & Pepper: a vegetarian risotto, very delicate and tasty

If anyone thinks that the asparagus and saffron salt from Salt & Pepper don't be creamy, you are wrong! This is precisely the characteristic that holds the ingredients together and characterizes this risotto with a fresh and springy taste

Preparation of risotto

with asparagus and saffron

1) Clean the asparagus and deprive them of the final part of the stem, wash them and cut them into small pieces; cut into slices 2 spring onions (if they are very soft you can also use the white part). Melt 20 g of butter in a non-stick pan, add the vegetables you've prepared and let them season for a few moments. If they dry too wet with the hot broth, salt, pepper and cuocile again for 6-7 minutes; then join the peas shelled and continues cooking For others 10 minutes.

2) Put the cream in a bowl, combine the stigmas of saffron, shredding them with your hands, mixes them well. When all the vegetables are well cooked, add the cream to the saffron, mix gently and cook over high heat for a few seconds, then turn off the heat and set aside, preferably at room temperature.

3) Prepare the risotto, by frying the chopped onion with 30 g of butter in a large saucepan; add the rice, toast it for a few moments, then sprinkle it with a generous sprinkle of White wine. Allow to evaporate over high heat stirring constantly, then add a couple of ladles of broth hot. Bring to a boil, lower the heat and finish cooking by adding plenty of hot broth every time the rice tends to dry (keep in mind that it should be very creamy).

4) Finish cooking, add the remaining butter and the Parmesan, mix carefully and leave to rest with the lid for a few moments. Distribute the risotto in the dishes and add, on each portion, a few tablespoons of hot vegetables. Serve immediately risotto with asparagus and saffron and, if you like, sprinkle with freshly ground black pepper.

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