Saffron Risotto With Baby Asparragus And Prosciutto

Dear all,
hope you had a wonderful time celebrating summer in all its splendor, enjoying the gorgeous fresh fruits and veggies, gifts of this season and preparing delicious and inspiring new kitchen creations.
I had actually a great vacation, involving lots of travelling in mind.
We wanted to explore several regions of Peru we have not been yet and enjoy some time at the beach.
But instead of appreciating beautiful sunsets at the beach, nourishing my usual sunburn and counting my mosquito bites, I had to stay home due to some health issues.
Thank heavens everything is going well so far and I'm feeling much better.
So very sorry to have to disappoint you, but no new travel post this time. Instead, I hope you will enjoy this delicious, colorful saffron risotto.
My son Rafael is here for a visit and he enjoys cooking for friends, so we decided to take a culinary trip together and prepare our favorite risotto.
I must confess that usually I'm quite territorial in the kitchen, but  we managed to create our little dream team and no boarder conflict so far.
The saffron risotto turned out luscious and creamy, tasted heavenly and was very easy to prepare.
Anyhow, I'm very happy to be back, missed you all a lot and I'm looking forward to reading all your posts I've been missing during my absence.

 

You need:

1 cup risotto rice ( Arborio, vialone nano, or other short or medium-grain Italian rice)

6 cups vegetable stock ( I prefer homemade one) The amount of stock is aprox., depending on which rice you use

1/4 cup olive oil

1 tablespoon butter

1/4 cup finely chopped onion

1 teaspoon saffron

1/2 cup white wine

1/2 cup freshly grated parmesan (optional)

1 cup baby asparagus, only the heads cut into 2 inch length

1/2 cup prosciutto, roughly chopped 

salt and freshly ground pepper

 

 

Directions:

Heat olive oil in a large saucepan. Cook onions until translucent.

 

Add rice and stir until edges are translucent.

 

  It will look this beautiful and shinning

    

In another pot bring stock to simmer.

Add the wine and 1/2 cup of stock to the rice mixture.

 

Than add the saffron. Enjoy its golden deliciousness.

 

Stir and cook until most of the liquid has been absorbed. Add another 1/2 cup of broth and keep cooking, stirring and adding stock until the risotto is soft.After adding the last 1/2 cup of broth add butter, asparagus and prosciutto.   Sprinkle with freshly grated Parmesan(optional)
 .

  Enjoy! Serves 4p.