members recipes

A little time intensive, as all risotti but oh so worth it

Ingredients
carnaroli rice
veg stock
half an onion
glove of garlic
saffron
salt, pepper
asparagus
parmesan
butter
(truffle infused olive oil)

Method
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 organic box today so sometime during today I had 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 (in addition to the grated inside) and a drizzle of truffle-infused olive oil. It was absolutely divine.