Risotto Saffron Primavera
Carnaroli rice slow-cooked with saffron and white wine, finished with butter and Grana Padano. Topped with garden veg, sautéed for texture!
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Ingredients
- 300gr carnaroli rice
- 1,2gr saffron threads
- 50gr shallots
- 150ml white wine
- 90gr butter
- 130gr grana padano cheese
- 100gr fresh peas
- 100gr fresh broad beans
- 100gr fresh morel mushrooms
- 100gr green asparagus
- 100g white asparagus
- 4 baby carrots
- 50g wild garlic
- 2 white onions
- 3 celery sticks
- 4 carrots
- Parsley stalks
- Asparagus stalks and peels
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