Risotto is always a recipe that takes time and skill. I remember making Saffron Risotto with Asparagus for friends in Los Gatos and it didn't turn out right. It was because I didn't prepare the rice properly.
If you forget to let the risotto heat up with butter and olive oil prior to adding chicken stock, the rice never forms properly [Big Tip].
Tonight I decided to try the California Cafe in Los Gatos's Saffron and Asparagus Risotto recipe in a Crockpot. I lived on this dish when I was a food server at the restaurant and was running daily. It's hearty and full of vitamins when adding veggies of all types.
In this recipe I use Saffron and you don't need the saffron but it's a natural antioxidant. It contains carotenoids; zea-xanthin, lycopene, α- and β-carotenes and these types of antioxidants protect the body from infections, cancers and toxin induced stress.
Saffron is expensive, but you only use a little bit, so if you can afford to buy it, use it with your risotto recipe it will support a healthy immune system.
My husband Mike and I just had our dinner and it's was not only good for us, but it was really easy to make in a crockpot.
This is what you will need:
1 Cup of Arborio Rice (aka Risotto)
3 Cups of chicken stock (preferred is low sodium)
1 Cup chicken stock (preferred is low sodium) - after cooked and before veggies
1/2 Cup of onions or shallots
2 Garlic cloves
4 sprigs of Saffron
1 TBL of butter
1 TBL of olive oil
1 cup of parmesan cheese (or similar cheese like parmesan reggiano cheese)
1 bag of frozen asparagus or bunch of fresh asparagus
This is how we do it:
In a small to medium size pan melt butter, olive oil, onions and garlic together for 1 minutes until you smell the yum yum.
Add 1 cup of the Arborio Rice to the pan and let it cook until translucent; 3 minutes max. I use this rice because it last for multiple meals and it's not prepackaged with herbs. I like using my own herbs.
Take the pan and place all the contents in the crockpot on high.
Add 3 cups on chicken stock and saffron, cover pot and let cook for 20-30 minutes, then stir. I went to the store and came back and it was perfect.
30-40 minutes later stir again and add veggies (asparagus), cheese and 1 cup of chicken stock and stir more.
If it's too dry as more stock and if it's too wet, let it cook more.
I was amazed tonight at how easy this was to make!! You will love how easy it is and how versatile it is with other veggies!
Check out the old fashion way of making this recipe here:
Saffron Asparagus Risotto
Enjoy!
Anne-
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