Saffron Risotto with Asparagus and Zucchini Flowers

Ingredients

• 240 g Riso Gallo (Gran Gallo Arborio)
• 30 g Butter
• 100 g grated Parmesan
• 4 tsp olive oil
• 1 chopped onion
• 250 ml white wine
• 1 l chicken broth
• 10 zucchini flowers (chopped)
• 12 asparagus spears (cut into pieces)
• 1 saffron capsule

Instructions

1. 1.

   Cut the asparagus spears into pieces and separate the tips, setting them aside.

2. 2.

   Sauté the onion in a little oil until translucent. Add the rice and cook until it becomes translucent. Pour in the white wine and let it evaporate. Add the asparagus pieces (without tips) and pour in one ladle of broth.

3. 3.

   When the broth is absorbed by the rice, add more broth. Just before the rice reaches the desired consistency, simmer the asparagus tips for about 5 minutes in 250 ml broth. Add the chopped zucchini flowers and saffron to the rice, then stir in butter and parmesan.

4. 4.

   Plate the risotto on bowls and garnish with the asparagus tips.