Saffron Risotto with Asparagus

by: Anne Haynes

This is one of my favorite recipes. When I worked at California Cafe in Los Gatos. This was on our menu and I loved it so much that when we took it off the menu the Chef still made it for me!















Risotto is difficult to make because you spend most of your time stirring the rice when it's cooking. So make sure to measure all of your ingredience out before you start cooking.

Ingredience

- 1 lb asparagus trimmed and cut into 2-inch lengths
- 7-8 cups of chicken stock or vegetable stock
- 1/2 cup of extra-virgin olive oil
- 1/2 cup of finely chopped yellow onion
- 3 cups of Arborio or Carnaroli rice
- 1 cup white wine at room temperature
- 1 tablespoon butter
- 1/2 cup of Parmesan cheese
- 2 packets of Saffron
- 2 tablespoons salt
- 1 tablespoon pepper

Cut asparagus in 2 inch sections. Cut the asparagus at an angle.











Take your 8 cups of chicken stock or vegetable stock and heat over medium heat until hot, then reduce the heat to low.

Parboil the asparagus in salted boiling water for about 2 minutes. Rinse with cold water to stop cooking and place in a boil.











In a large saucepan, heat the oil over medium heat and add the onion. Saute for 4 minutes. Add the rice and stir until the grain is well coated with oil. When done, the rice will be translucent with with a white dot in the center, about 3 minutes. Add the wine and stir until it's absorbed.












Add the warm stock a ladleful at a time, stirring frequently after each addition. Wait until teh stock is almost completely absorbed before adding the next ladelful. Add the salt, pepper and two packets of Saffron. Place 1/4 cup stock to add at the end.












When the rice is almost tender to the bite but slightly firm in the center and looks creamy, about 18 minutes, add the asparagus, butter, cheese and 1/4 cup of stock. Remove from heat and stir.











With the Saffron this dish is expensive, to reduce your costs, you don't need Saffron. This will feed a group of 5 people as a meal and 10 people as a side dish.