Asparagus Risotto with Saffron

For the asparagus risotto with saffron, peel the asparagus and cut away the woody ends. Boil the asparagus in salted water with the lemon juice and sugar until ready to use.

Remove the asparagus and cut it into small pieces, saving 1/2 l of the asparagus water. Melt 1 tablespoon of the butter, sauté the shallots and the garlic clove in it, then add the rice and sauté, stirring well.

Deglaze with the white wine and gradually add the asparagus water and the soup. In between, add the saffron.

Stir the rice constantly during the whole cooking time (let it cook for about 20 minutes, the rice should still have bite).

Stir the remaining butter, the Parmesan cheese, the chopped garlic (or wild garlic) and the finely chopped asparagus into the risotto and season the asparagus risotto with saffron.

Preparation Tip:

Stir in a tablespoon of cold butter before serving, and the asparagus risotto with saffron will taste even creamier.

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