Directions
Risotto with asparagus and saffron is the recipe for Spring: you will hardly find such a dainty and natural flavor: simple but super aromatic.
The delicate flavor of asparagus is even more intense if there is saffron to add that spicy and oriental touch, like a fairy tale.
The recipe for making this asparagus and saffron risotto is straightforward and, as always, you need excellent ingredients and time, first of all, for slow cooking.
Then a vegetable broth made with love, excellent quality rice, and saffron in pistils so that it has scent and flavor. You don’t need much, so don’t buy the plastic or powder one: 3 pistils are enough.
Having said that, you can also make this risotto in a vegan version. An excellent extra virgin olive oil is all you need: butter and Parmigiano Reggiano add a unique creamy touch, but you can sometimes give up saturated fats.
Ingredients and doses for making risotto with asparagus and saffron
4 servings
- 330 grams of rice
- 2 shallots or 1 onion if you don’t have shallots
- 1 glass of white wine, Sauvignon Blanc would be perfect
- 500 grams of asparagus
- 3 saffron pistils
- 35 grams of extra virgin olive oil
- 10 grams of salt and pepper
- 5 grams of nutmeg
- 100 grams of Parmigiano Reggiano
- 2 liters of vegetable broth
How to make risotto with asparagus and saffron
Let’s start with the broth, do it yourself, with simple vegetables and then, while it is still hot, melt the saffron inside. An infusion of 30-40 minutes is sufficient.
Wash the asparagus and lightly peel the hard part of the stem with a potato peeler, then steam them for 5 minutes. Not more!
Chop the shallot and simmer for 10 minutes in 8 tablespoons of extra virgin olive oil in a saucepan for risotto.
Add the rice and toast it for a couple of minutes, then stir, blend with the wine and let it evaporate, stirring.
As a wine, the classic advice is Sauvignon Blanc, the white most in aromatic harmony with asparagus, but if you don’t have it, the world won’t fall for it.
Now simmer the rice over low heat, adding a little broth at a time.
Meanwhile, cut the asparagus into cubes and sauté them in a pan with oil, salt and pepper.
Five minutes after the risotto is cooked, add the asparagus, season with pepper and nutmeg and finish cooking.
Stir in Parmigiano Reggiano and a drizzle of oil, let the risotto rest for 5 minutes and then serve.
Which wine to pair with risotto with asparagus and saffron?
The Sauvignon Blanc you used to blend the rice or a great Italian wine like Fiano, rich in aromatic and mineral notes. It will be a superb combination, trust me. If you prefer to combine sparkling wines, you can choose between Prosecco, Champagne and Franciacorta.
If you want to combine a cocktail, Vesper and asparagus go hand in hand.
