Every bite of this rich risotto is filled with the deep flavor of saffron, salty grated Pecorino cheese, and heavenly al dente Arborio rice. I made my batch of risotto with homemade chicken stock which gave it an even richer flavor; the roasted asparagus adds not only a nice color to the dish, but also a tender, healthy crunch. Once you master the risotto cooking technique, try adding your favorite seasonings, roasted veggies, herbs and even meats into the base recipe to make a personalized version of this Italian classic.
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Saffron Risotto with Asparagus & Pecorino
Ingredients:
- 1 bunch of asparagus, cut into 1 ½-inch pieces
- Olive oil
- 1 Tablespoon unsalted butter
- 1 shallot or ½ yellow onion, diced
- 1 cup Arborio rice
- 2 Tablespoons white wine
- 4 cups chicken stock
- Pinch of saffron threads
- Salt and pepper
- ¼ cup grated Pecorino cheese
Directions:
- Preheat the oven to 400 degrees and arrange the asparagus pieces on a parchment-lined baking sheet. Drizzle with a touch of oil and a small pinch of salt and pepper. Roast for 12-15 minutes or until tender, but still a bit crunchy. Set aside while you make the risotto.
- In a Dutch oven, melt the butter over medium heat. Add in the shallot or onion and cook for 2 minutes, stirring constantly. Add in the rice and cook, constantly stirring, for an additional minute or until the rice absorbs most of the oil in the pan. Add the white wine and saffron into the pan; reduce the heat to low, and stir until all of the wine is absorbed by the rice. Now, ladle by ladle over low heat, add in 1 ladle of stock at a time, stirring constantly after each addition, until the liquid is absorbed. Once all of the liquid has been absorbed, taste the rice—it should be al dente and creamy in texture. Season with ½ teaspoon of salt and a grinding of pepper. Reduce the heat to low; stir in the grated cheese and cooked asparagus. Serve warm.
Tagged: al dente, arborio rice, asparagus, chicken stock, Italian, Italy, pecorino cheese, risotto, risotto technique, saffron, saffron threads
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