Risotto - Saffron, Asparagus and Speck

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the asparagus and keep the tips aside, then cut the rest into small pieces.

Step 2

Heat olive oil and butter in a pan, add the sliced shallot and cook until soft. Add the rice and toast for 1–2 minutes, stirring to coat the grains.

Step 3

Pour in the white wine and let it evaporate completely, then begin adding warm vegetable stock one ladle at a time, stirring and waiting until absorbed before adding more.

Step 4

After about 10 minutes, add the asparagus pieces and the saffron dissolved in a little warm stock, then continue cooking while adding stock and stirring.

Step 5

Cook until the rice is creamy and al dente.

Step 6

At the end of cooking, add small pieces of speck and let them warm through.

Step 7

Serve the risotto and finish with asparagus tips and grated parmesan.