A little bit of saffron goes a long way toward making a truly memorable risotto. Enjoy this one with fresh vegetables and some fine cheese.
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1531 per serving
- 5 cup vegetable broth
- 1/2 cup dry white wine
- 1/4 teaspoons saffron
- 4 tablespoons unsalted butter
- 167/502 cup ramps, finely minced (can substitute scallions)
- 1-1/2 cup carnaroli rice
- 6 ounces asparagus, blanched, shocked and cut into quarter-inch pieces
- 4 ounces Camembert cheese, (can substitute Brie)
Crush the saffron, add to white wine; set aside at room temperature for at least 15 minutes.
In a saucepan, bring the broth to a steady simmer.
Heat 3 tablespoons of butter in a heavy 4-qt. pot over moderate heat. Add the ramps and sauté for 1 to 2 minutes, until softened but not brown.
Add the rice to the ramps and butter. Using a large wooden spoon, stir 1 to 2 minutes, making sure to coat all grains, until rice has a nutty aroma. Add white wine and saffron; stir until wine is completely absorbed.
Slowly add the simmering broth, a half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half cup, reserving a quarter cup to add at the end. Stir frequently to prevent sticking.
After approximately 18 minutes, when rice is tender but still firm, add reserved broth. Turn off the heat immediately and add asparagus, Camembert and remaining butter; stir vigorously to combine with the rice. Serve immediately.