Green Asparagus & Organic Saffron Risotto Recipe

Recipe created by Arthur Huet, assistant at Savant Food

For 4 people:

• 200 gr of risotto rice
• 1 bunch of green asparagus
• 1 onion
• 1 vegetable broth cube
• 10 gr of butter
• 150 gr of parmesan
• Salt, pepper
• 1 organic Safran edible crayon from OCNI

1. Wash the rice and thinly slice the onion.
2. Cook the onion in a knob of butter.
3. Rehydrate the vegetable broth.
4. Cut the asparagus into one-centimeter slices.
5. Sauté them.
6. Add the rice to the onion, then add the vegetable broth once it has become translucent.
7. Cook until the water is completely reduced.
8. Add the parmesan to the rice.
9. Add the asparagus once the rice is ready.
10. Serve directly accompanied by shavings of Safran edible crayon.