This saffron risotto with crunchy asparagus and bottarga is my fresh take on a classic comfort dish. Inspired by the joy of experimenting with simple ingredients, it’s a flavorful blend of earthiness and sea breeze — delicate, vibrant, and unexpectedly satisfying.

Ingredients

• 160 g Carnaroli rice
• 1 small Tropea onion, finely chopped
• 40 ml dry white wine
• 500 ml light vegetable broth
• 1 sachet of saffron or 8–10 strands
• 20 g cold butter, cubed
• Extra virgin olive oil
• Salt to taste
• 6 medium asparagus spears (2 for cream, 4 for tips)

🟨 For finishing:

• 15–20 g bottarga (mullet roe), grated or sliced
• Lemon zest (optional)
• Drizzle of EVOO

Directions

1. Asparagus cream:
   Blanch the sliced stalks of 2 asparagus in salted water for 4 minutes. Cool, blend with a ladle of broth and a drizzle of EVOO. Strain if desired.
2. Crispy tips:
   Blanch asparagus tips for 2 minutes, cool, then sauté in EVOO for 1–2 minutes.
3. Risotto base:
   Sweat the onion in olive oil and salt for 10–12 minutes. Add rice, toast, and deglaze with wine.
4. Cooking:
   Add broth gradually. After 8 minutes, stir in the saffron. Cook for 16–17 minutes.
5. Mantecatura:
   Off heat, add cold butter and stir vigorously. Adjust salt.
6. Plating:
   Spread the cream on the plate, add the risotto with or without a ring, top with crispy asparagus, bottarga, lemon zest and a drizzle of olive oil.