Saffron and Asparagus Risotto.

  1. Gently fry the shallots in some of the butter until it becomes translucent.
  2. Add the rice and cook for a couple of minutes on a medium heat, stirring so that it gets a good coating of butter
  3. Add a ladle of hot stock at a time and continue stirring until all the stock has been absorbed.
  4. Meanwhile, steam the asparagus for 3-6 minutes or until tender to the point of a knife. Chop roughly once it is cooked
  5. Add a knob of butter, the asparagus, half the parmesan and a good grinding of black pepper to the risotto and give it a stir.
  6. Serve your risotto in warm bowls with a sprinkling of remaining parmesan on top of each serving.