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.
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
preparation
preparation Time1 mins
cook Time
1 mins
servings
1
calories
1531 per serving
ingredients
- 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)
directions
Step 1
Crush the saffron, add to white wine; set aside at room temperature for at least 15 minutes.
Step 2
In a saucepan, bring the broth to a steady simmer.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
