Fresh Asparagus and Saffron Risotto

Name: Fresh Asparagus and Saffron Risotto
Cuisine: Israeli
Ingredients: 225-300 g (8-10 oz) fresh asparagus (about ½ bunch); 1 tablespoon olive oil; 20 g (¾ oz) butter; 4 spring onions, white part only, sliced; 1 teaspoon sea salt; 175 g (6 oz) risotto rice, such as Arborio or Carnaroli; 175 g (6 oz) risotto rice, such as Arborio or Carnaroli; 175 g (6 oz) risotto rice, such as Arborio or Carnaroli; 125 ml (4 fl oz) white wine or vermouth; 125 ml (4 fl oz) white wine or vermouth; 1.2 litres (2 pints) hot vegetable stock, preferably home-made; small pinch of saffron threads mixed with 2 teaspoons boiling water; small pinch of saffron threads mixed with 2 teaspoons boiling water; 10 grinds black pepper; 100 g (3½ oz) freshly grated Parmesan cheese

Preparation info

Makes
3-4
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Although purists argue that risotto must be cooked from start to finish in one go, I have had excellent results cooking it in two stages, with several hours in between. The main advantage is that you avoid being trapped in the kitchen for half an hour right before the meal.

Ingredients

225-300 g (8-10 oz) fresh asparagus (about ½ bunch)
1

Asia
Israel
Main course
Side dish
Vegetarian
Gluten-free

Method

With a vegetable peeler, strip the bottom third of the asparagus stalks till you see the tender white core, so that the entire stalk is an even thickness from top to bottom. Cut into 2.5 cm (1 in) long diagonal slices, leaving the tips intact. Keep the tips and stalks separate.

In a large non-stick frying pan at least 5 cm (2 in) deep, heat the oil and 15 g (½ oz) of the butter o