Organic asparagus & saffron risotto recipe

Recipe created by Arthur Huet, assistant to the Savant Food

Serves 4:

• 200g risotto rice
• 1 bunch of green asparagus
• 1 onion
• 1 vegetable bouillon cube
• 10g butter
• 150g parmesan
• Salt, pepper
• 1 organic Saffron food pencil by OCNI

1. Wash the rice and mince the onion.
2. Cook the onion in a knob of butter.
3. Rehydrate the vegetable bouillon.
4. Cut the asparagus into one-centimeter slices.
5. Sauté them.
6. Add the rice to the onion, then add the vegetable bouillon once the rice has become translucent.
7. Let cook until the liquid has completely reduced.
8. Add the parmesan to the rice.
9. Add the asparagus once the rice is ready.
10. Serve immediately topped with shavings from the Saffron food pencil.