Asparagus, courgettes flowers and saffron Risotto

Method

1. Sauté chopped onion in a heavy bottomed saucepan in oil until softened. 
2. Add the rice and fry well until transparent. 
3. Add the Champagne and let it reduce. 
4. Add the chopped asparagus (remove the tips) and add a ladleful of hot stock. 
5. As the stock is absorbed add more stock when necessary. Continue in this way for about 16 minutes. 
6. Add the chopped courgettes flowers and saffron to the risotto and stir in butter and Parmesan. 
7. Divide the risotto between 4 dishes and top it with tips of asparagus (pre-boiled for 5 minutes).

This recipe was created by Le Cirque for Riso Gallo

Chef's tip

If you want to serve this dish to vegetarians, just use vegetable stock instead of chicken. 

Serving suggestion

Serve with a green leafy salad or with a vegetable side-dish.

Wine selection

The best option would be the same champagne you used for the risotto or a delicate white wine such as Sauvignon Friuli Aquileia DOC Superiore or Pinot Grigio delle Venezie IGT.

Family tip

If you are a lover of parmesan you can add some flakes on top of the risotto immediately before serving. 

Dish history

From March until June, there's a fabulous ingredient that can be used in many recipes, always with stunning results: asparagus! Part of the Asparagaceae family, asparagus officinalis is native to most of Europe, northern Africa and western Asia and has been considered a delicacy since ancient times. Thanks to its unique combination of anti-inflammatory nutrient, asparagus is considered an anti-inflammatory food; it also provides a wide variety of antioxidant nutrients such as vitamin C, beta-carotene, vitamin E, zinc, manganese and selenium. Try it out in this delicious risotto, combined with other extraordinary ingredients: Parmigiano, saffron, champagne and the delicate courgette flowers. Just make sure you wash it well, since the base and the spears can harbour sand and dirt.