- 400g Arborio rice
1 white onion
350 fresh asparagus
Extra virgin olive oil
Salt and pepper
Bring 500ml vegetable stock to a simmer in a saucepan.
Finely chop your asparagus stalks into tiny discs,
Heat 50 g butter and 1 spoon of oil in a saucepan until it is warm, add the white onion and slowly cook over low heat, stirring occasionally, for 10/15 minutes until softened and translucent. Add chopped asparagus and stir well.
Add the rice and stir for about a minute, until it is well coated and opaque and stir to combine.
Start adding the stock one ladeful at a time, stirring constantly, until the rice has absorbed almost all the liquid before adding the next one.
Repeat until the rice is cooked al dente.
When the rice is half cooked dissolve the saffron in a glass of stock and pour it in the rice mixing well.
Take the risotto off the heat and check the seasoning carefully.
Stir in the remaining butter and the Parmesan, vigorously for about a minute, so that the rice becomes creamy and smooth.
Transfer to a warm serving dish. Serve immediately.