Creamy Asparagus and Saffron Risotto

Prepare the ingredients: Peel and finely chop the onion and garlic. Trim the woody ends off the asparagus and cut the spears into 2-3 cm pieces.

Sauté the aromatics: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Toast the rice: Add the Arborio rice to the saucepan and stir continuously for about 2 minutes until the edges of the grains become translucent. Pour in the dry white wine and stir until it is completely absorbed by the rice.

Cook the risotto: Warm the vegetable broth in a separate pot. Crumble the saffron threads into a small amount of warm broth to infuse. Add the saffron-infused broth to the rice, then gradually add the remaining warm vegetable broth, one ladleful at a time, stirring constantly. Wait until each ladleful is almost fully absorbed before adding the next. After about 15 minutes, add the cut asparagus. Continue adding broth and stirring for a total of 20-25 minutes, or until the rice is al dente and the risotto is creamy.

Finish and serve: Remove the risotto from the heat. Stir in the grated Parmesan cheese and butter until melted and well combined, creating a wonderfully creamy texture. Season with salt and black pepper to taste. Serve immediately.