This is a little different to my previous recipe 🙂
It’s my first cooking video and I wanted to share it with you.
I am cooking for my friends and I am Bringing Nonna to their home sharing with them all her precious advice.
I must say it was harder than I thought, being in front of the camera and trying to be as natural as possible….. Hope you’ll enjoy 🙂
Serving 3 people
250g Arborio rice
800ml Vegetable stock
pinch of salt,
knob of butter
tbs olive oil
handful of asparagus, sliced
a tsp saffron
Place the butter on a no-stick pan, the olive oil and melt in on a low heat, add the onion and simmer until golden. Add the rice and stir it. The rice will start roasting and it’s important that it doesn’t burn. Have your stock ready and make sure it’s hot, alternatively melt the gelatine cube in the hot water and mix it thoroughly. Gradually add the stock in the pan and keep stirring the rice, repeat this until you have used all the stock. Add the asparagus Sprinkle the saffron and mix it throughly. Cook for another 2 minutes. The rice will look creamy and will taste “al dente” . Serve it with some fresh parmesan, shavings or grated. Pronto!