Asparagus and saffron risotto: the perfect recipe
Directions Risotto with asparagus and saffron is the recipe for Spring: you will hardly find such a dainty and natural flavor: simple but super aromatic.
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Cooking tools:
- Saucepan
- Pot
- Potato peeler
- Steamer basket
- Wooden spoon
- Skillet
- Ladle
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Stove
- Serving bowl
- Plate
- Kitchen scale
- Grater
- Oven
Ingredients
- 330 grams of rice
- 2 shallots or 1 onion if you don’t have shallots
- 1 glass of white wine, Sauvignon Blanc would be perfect
- 500 grams of asparagus
- 3 saffron pistils
- 35 grams of extra virgin olive oil
- 10 grams of salt and pepper
- 5 grams of nutmeg
- 100 grams of Parmigiano Reggiano
- 2 liters of vegetable broth
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