More Risotto: Asparagus, Saffron and Basic

I just love risotto and how versatile it is. Admittedly, it's not a health food with all the cheese and butter that goes in, not to mention white rice full with carbohydrates. But it's good. And easy. And forgiving to some extent. It's a fantastic dish for cooks like me who aren't too particular with measuring; you can play around with it and it turns out good every time when you just keep in mind the basic principles.

1. Stock and rice ratio - rice should be not too soft (and not too hard)
2. Dont let boil too long or vigorously
3. Good quality, low-salt stock
4. Not too much other ingredients as vegetables, meat etc.

My Basic Risotto 

This makes for one person if the risotto is meant for main course. If it's used as a side dish, 0,75dl rice should be enough, then adjust other ingredients accordingly. You can leave out celery and/or peas, or replace them with your preferred vegetables. Feel free to add garlic. If you don't want to use wine or sherry, just replace it with stock.

• 1 dl arborio rice
• 0,5 dl dry sherry
• 3,5 dl chicken stock
• 2 small onions or 1 medium
• 10-12 cm piece of celery stalk
• 3 tbsp frozen peas
• Black pepper
• 0,5-0,75 dl grated parmesan
• Butter or oil for sauteing

1. Dice onions, slice celery and put stock to simmer.

2. Saute onions and celery on a pan, then add rice. Saute until the rice gains a slightly glassy appearance (1 min).

3. Add wine and let lightly boil. Stir occasionally.









4. Let the rice absorb the wine.









5. Pour in a ladle of stock and let the rice absorb it, stirring occasionally.  When the liquid is absorbed, add the next ladle.








6. Repeat 5 until the rice is almost done. Add the last laddle with the frozen peas. Stir, let absorb.








7. When the rice is done, remove from heat and add parmesan. Mix and let melt. Grind some black pepper over.

Saffron Risotto

Follow the basic risotto recipe but add saffron with the last scoop of stock. Use no-salt or low-salt stock to avoid too salty combination with prosciutto. Shred some of the prosciutto and mix it to the risotto when it's ready.

• 1/3 tsp saffron
• 3-5 slices of prosciutto

Asparagus Risotto

• 1 dl arborio rice
• 0,75 dl dry sherry
• 3,5 dl low-salt chicken stock (or even salt-free with prosciutto)
• 2 small onions or 1 medium
• 7-8 cm piece of celery stalk
• 3-5 asparagus stalks cooked and cut in pieces
• Black pepper
• 0,5-0,75 dl grated parmesan
• Prosciutto (optional) 
• 1 tbsp lemon juice (optional)

1. Put water to boil in a wide based pan. Snap the hard bit off asparagus (discard) and peel, leaving the tip intact. Put salt in the water (and a spoonful of lemon juice). When the water boils, add the asparagus. Let the asparagus simmer until a fork sinks in. Drain and cut the asparagus in 2 cm pieces. Set aside.
2. Prepare risotto as the basic recipe but instead of peas, add asparagus.
3. When the risotto is ready stir in some prosciutto shreddings (optional).