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Bravo, risotto

A creamy rice dish for asparagus season
From the chef | Search restaurants | Archives

March 28th, 2007 issue

VLADIMÍR WEISS/THE PRAGUE POST
Bright colors sing of spring, and everyone loves Italian.
By Vito Mollica

Perfect risotto, as every cook knows, is a labor-intensive process. But it’s well worth the effort. So pour yourself a second glass of wine and enjoy the work.

Navelli saffron is an Italian product, authentic to the dish. You may substitute a good Spanish saffron if you wish. Although it’s a rare and flavorful spice, don’t be afraid to work it into your normal repertoire. Use unsalted butter so you can control the amount of salt in the dish. Too much will damage saffron’s flavor.
If you spend time on your risotto and use good ingredients, your guests will thank you many times over.
Vito Mollica is chef at Allegro, located in the Four Seasons hotel, Veleslavínova 2a, Prague 1–Old Town.
Tel. 221 427 000.
Risotto with Navelli Saffron and Asparagus
Ingredients Preparation
(Serves four)
100 grams (3.5 ounces) unsalted butter
280 grams Camaroli risotto rice
8–10 spears green asparagus, peeled and sliced
2 spoonfuls Parmigiano Reggiano cheese, grated
1 clove garlic, finely chopped
1 small onion, finely chopped
1 glass white wine
1 gram navelli saffron
A few drops extra virgin olive oil
Salt and pepper to taste 		In a heavy-bottomed pan, melt half the butter.
Add onions and garlic to butter and sauté without allowing to brown.
After five minutes, add sliced asparagus. Set aside tips for garnish.
When onions, garlic and asparagus are soft, add the rice and cook carefully until the rice becomes translucent.
Pour in wine, add saffron, and bring to a boil, stirring continuously.
Add enough water to just cover the rice and bring to a boil.
When most of the liquid has reduced, add water to cover the rice and repeat the process for 15–18 minutes.
Remove pan from heat.
Add olive oil, the remainder of the butter and grated Parmigiano Reggiano.
Finally, blanche the asparagus tips in boiling, salted water until just cooked and use as garnish.


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