Saffron Risotto with Asparagus

[karohemd]

This was prompted by a repeat of Heston Blumenthal's mad risotto episode I saw last night. I knew I'd get asparagus in my box today so sometime during today I made up my mind.
All I did was a basic risotto but this time with a generous pinch of saffron in the stock which gave it a wonderful colour and slightly earthy taste. The asparagus was just

Comments

[myselftheliar]

this looks heavenly

[karohemd]

It was. :o) Thanks!

[shermarama]

A good risotto is so satisfying.

[karohemd]

Oh yes. I was so happy not only with the flavour but also the texture and how shiny it was. Om nom nom.

[plumtreeblossom]

Oh, I want to be eating that!

[karohemd]

This sort of comment is the biggest compliment. Thanks!

[kat_food]

I just drooled all over my keyboard at that picture. Beautiful creamy texture!

This is now on my list to make.

[karohemd]

Thank you! This was the first time I got the texture perfectly right with the rice still having a little bite while the whole thing was wonderfully creamy without being stodgy.

The trick really seems to be letting it sit covered for two minutes at the end after you added the butter and turned off the heat (it's in the Jamie recipe and the posh French chef in Heston's programme did it as well). It came out all shiny and creamy.