Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto con asparagi e zafferano in pistilli

Risotto with Asparagus and Saffron Threads

Name: Risotto with Asparagus and Saffron Threads
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1 1/2 cups Carnaroli rice (about 320 grams); 10 1/2 ounces asparagus (about 300 grams); 32 saffron threads (soak in 1 1/4 cups warm water (300 ml) for at least 2 hours); 3 1/4 cups hot vegetable broth (750 ml); 1/2 cup grated Parmesan cheese (about 50 grams); 2 tablespoons butter (about 30 grams); 1 finely chopped shallot; 1/2 cup dry white wine; Extra-virgin olive oil, salt, and pepper to taste

Liuba @LiuCookpad

Spring calls for color, and this golden yellow is like a ray of sunshine on your plate, bringing out the intensity of its flavor.

Liuba @LiuCookpad

Spring calls for color, and this golden yellow is like a ray of sunshine on your plate, bringing out the intensity of its flavor.

Saved

Ingredients

30 minutes

Serves 4 servings

1 1/2 cupsCarnaroli rice (about 320 grams)
10 1/2 ouncesasparagus (about 300 grams)
32saffron threads (soak in 1 1/4 cups warm water (300 ml) for at least 2 hours)
3 1/4 cupshot vegetable broth (750 ml)
1/2 cupgrated Parmesan cheese (about 50 grams)
2 tablespoonsbutter (about 30 grams)
1finely chopped shallot
1/2 cupdry white wine
Extra-virgin olive oil, salt, and pepper to taste

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Steps

30 minutes

1

Trim the tough ends off the asparagus, slice the stalks into rounds, and set aside the tips.
2

In a skillet, sauté the chopped shallot in a drizzle of olive oil. Add the asparagus rounds (not the tips) and a ladle of broth, and cook for about 10 minutes. Set aside.
3

Toast the rice in the same skillet over medium heat. Add the white wine and let it evaporate. Gradually add some of the saffron soaking water and the hot broth, a little at a time, as the liquid is absorbed. Halfway through cooking (after about 10 minutes), add the cooked asparagus and keep stirring.
4

In the last few minutes, add the asparagus tips and the saffron threads, previously chopped. When the rice is done, turn off the heat and stir in the butter and grated Parmesan. Season with salt and pepper.