Saffron Risotto with Asparagus and Truffle

SAFFRON RISOTTO WITH ASPARAGUS AND BLACK TRUFFLES

MAKES APPOX. 4 – 6 FIRST COURSE SERVINGS

· ¼ CUP XVOO

· 2 SHALLOTS

· 1 CLOVE GARLIC

· 1 C ARBORIO RICE

· PINCH OF SAFRON

· ½ CDRY WHITE WINE

· 4 C CHICKEN BROTH ( HOME MADE OR LOW SODIUM)

· 1 ½ TBS BUTTER

· ¼ C PARMESAN CHEESE

· SALT AND CRUSHED RED PEPPER

. TRUFFLES

. SMALL TENDER ASPARAGUS TIPS

· IN A WIDE HEAVY BASE SAUCE PAN HEAT UP THE XVOO

· ADD THE CHOPPED SHALLOTS AND GARLIC AND SAUTE TILL JUST LIGHTLY

BROWN

· REMOVE FROM HEAT ADD THE RICE AND SAFFRON, RETURN TO HEAT

STIRRING TILL ALL THE RICE IS COATED WITH OIL

· NEXT ADD THE WINE AND COOK OUT TILL ALMOST GONE

· NEXT ADD THE STOCK A LITTLE AT A TIME TILL RICE KEEPS ABSOBING IT

· THIS WILL TAKE A SOME TIME TOATAL PREP APPROX 20 – 25 MIN

· BEFORE THE RICE IS ALMOST DONE ADD THE ASPARAGUS AND TRUFFLES

RAW AND COOK IN THE RICE

· KEEP ADJUSTING WITH THE STOCK AND RITE BEFORE SERVING ADD THE

BUTTER AND CHEESE AND SEASON WITH SALT AND CRUSHED RED

PEPPER

· THE PERFECT RISOTTO HAS A NICE CREAMY AND VELVETY CONSISTENCY