We have a ton of saffron in the cupboard right now and I’ve been meaning to use some of it so I threw it in with a few other things from the cupboard.
The photo: in your imagination is a beautiful plate of a gorgeous yellow risotto with the contrasting green of the asparagus, the heads peeping out and piled on top. Well done, you’ve taken a lovely picture as usual.
Ingredients for two
1 cup risotto rice
simmering stock in a pan on heat, I used chicken
finely chopped garlic
finely chopped small onion
a bunch of asparagus, trimmed, stalk diced, heads left whole
a bunch of parsley chopped
saffron – I used about half a teasp
In a saucepan fry the garlic and onion gently in olive oil. Add the rice and stir until well coated. Add a generous amount of the stock to well cover the rice and also add the saffron. It should gently simmer. Stir occasionally.
Do your usual risotto routine here. Near the end of the rice cooking period, when you are about to put in the last couple of tablespoons of stock you still think it needs, also add the asparagus, bring to boil (the asparagus will have cooled it down), then turn down to med-low, and put a lid on it. Check it isn’t sticking and stir a couple of times over the next 5 minutes. You should have asparagus which is still quite crunchy.
Add the parsley, thoroughly stir in, then the cheese. Put the lid back on, turn off the heat, let it sit for a few moments.
Serve with black pepper (of course).