Modern twists on time-honoured favourites.
Asparagus, courgettes flowers and saffron risotto
What you need
- [ ] 240 g Gran Gallo Risotto rice
- [ ] 30 g butter
- [ ] 100 g grated Parmesan
- [ ] 4 tbs. extravirgin olive oil
- [ ] 1 chopped onion
- [ ] 250 g Champagne
- [ ] 2 l chicken stock
- [ ] 10 courgette flowers
- [ ] 12 asparagus
- [ ] 1 saffron service cup
Proposed by: Sirio Maccioni
How to prepare:
Asparagus, courgettes flowers and saffron risotto: sauté chopped onion in a heavy bottomed saucepan in oil until softened. Add the rice and fry well until transparent. Pour the Champagne until it has evaporated. Add the chopped asparagus (remove the tips) and add a ladleful of hot stock. As the stock is absorbed add more stock when necessary.
Continue in this way for about 16 minutes. Add the chopped courgettes flowers and saffron to the risotto and stir in butter and Parmesan. Divide the risotto between 4 dishes and place on the tips of asparagus pre-boiled for 5 minutes. Serve your asparagus, courgettes flowers and saffron risotto.