Saffron Risotto with Asparagus

[karohemd]

This was prompted by a repeat of Heston Blumenthal's mad risotto episode I saw last night. I knew I'd get asparagus in my box today so sometime during today I made up my mind.
All I did was a basic risotto but this time with a generous pinch of saffron in the stock which gave it a wonderful colour and slightly earthy taste. The asparagus was just seasoned with salt and pepper and steamed until tender but still crunchy. I arranged the asparagus on a pool of risotto and for some extra indulgence added some parmesan shavings and a drizzle of truffle-infused olive oil. It was absolutely divine.

Comments

[missdiane.livejournal.com]

Risotto is something that I just don't have much luck with whether at home or in a restaurant but that looks delicious!

[karohemd.livejournal.com]

I'm really wary eating risotti at restaurants because if they serve it within 10 minutes, it's a bid dodgy as it takes at least 20 minutes for the rice to cook. That said, I had a fantastic one at an Italian place in London last year.
The ones I've made myself have usually been good, or even exceptional like this one. The wild mushroom one I made a while ago was fine, too, as was the prawn one I made for robinbloke's birthday meal.

[missdiane.livejournal.com]

Wild mushroom? Prawn?

Duuuuuude, if my lotto tickets hit this Friday, I'm coming over for dinner ;)

[karohemd.livejournal.com]

*laughs*
You'd be welcome but I'd have to find some way of wedging a second chair at my table, I have NO space...