Saffron risotto with Prosciutto di Parma, asparagus and Parmesan
Ingredients
SERVES 4
A generous pinch of saffron strands
2 tbsp of extra virgin olive oil
350g risotto rice (such as Arborio or Carnaroli)
1 bunch spring onions, thinly sliced
1 clove of garlic, crushed
150 ml dry white wine
150 g of sliced asparagus
1 liter of hot vegetable stock
6 tbps grated Parmesan reggaino
8 slices of Prosciutto di Parma Ferrari cut in half
Salt and black pepper
Preparation
Put the saffron threads in a measuring jug and add 150 ml of boiling water and leave to infuse for 10 min. Heat the olive oil in a large deep frying pan, add the rice and cook over low heat for 2-3 minutes, stirring all the time until it appears translucent but not browned. Add the spring onions and garlic. Cook another minute, stirring constantly.
Pour the white wine and let it blend for a moment. Add the saffron and it’s soaking liquid, asparagus and a couple of ladlefuls of hot broth.
Stir well and cook over medium heat for 20-25 minutes, gradually adding the remaining stock until the rice is tender.
Add cheese and Prosciutto di Parma Ferrari, stirring them through. Season to taste with salt and pepper and serve.