Saffron Risotto with Asparagus and Speck

Name: Saffron Risotto with Asparagus and Speck
Yield: Serves 2 servings
Ingredients: 1 cup Carnaroli rice (about 200 grams); 1 bunch asparagus; 3.5 oz speck (about 100 grams); 1 packet saffron; 1/2 cup dry white wine (about 120 ml); 1 shallot; Salt; Olive oil; Broth for cooking the rice

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Saffron Risotto with Asparagus and Speck

my_italian_cuisine @my_italin_cuisine

seguitemi anche su instagram

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Ingredients

Serves 2 servings

1 cupCarnaroli rice (about 200 grams)
1 bunchasparagus
3.5 ozspeck (about 100 grams)
1 packetsaffron
1/2 cupdry white wine (about 120 ml)
1shallot
Salt
Olive oil
Broth for cooking the rice

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Steps

1

Start by heating the broth on the stove.
2

Clean the asparagus by removing and discarding the tough white ends. Wash them, then cut off the tips and set them aside. Slice the stalks into thin rounds.
3

In a pan for risotto, drizzle a little olive oil and add the chopped shallot. When it turns golden, add the rice and toast it for a few seconds. Add the sliced asparagus stalks and pour in the white wine, letting it evaporate.
4

Meanwhile, place the reserved asparagus tips into the simmering broth and let them cook gently.
5

Continue cooking the rice, adding a ladleful of broth at a time. Add the saffron packet right away.
6

Cut the speck into strips and toast them in the oven for 10 minutes at 350°F (180°C).
7

When the risotto is ready, add the asparagus tips and serve, garnishing with the crispy speck.