Yabby, Asparagus & Saffron Risotto

I’ve never seen anyone as passionate about making risotto as Alessandro Pavoni - for him it’s a religion rather than an art. The region of Lombardy, where he was born, is the home of the classic risotto Milanese, so perhaps it’s not surprising. One of the things he’s particular about is not stirring the risotto as soon as the liquid is added, rather letting it cook uninterrupted for about 10 minutes; once you start stirring, you mustn’t stop until the risotto’s ready. Alessandro’s risotto i