Risotto with Asparagus, Scallions and Slivered Almonds
- 500 grams white Asparagus
- 1 bunch scallions
- 1 liter Chicken broth (homemade or store bought)
- 1 generous pinch Saffron
- 4 tablespoons butter
- 300 grams Arborio rice
- 3 tablespoons Almond slivers
- 100 milliliters dry white wine
- 3 tablespoons freshly grated Parmesan
- peppers (freshly ground)
Rinse and peel outer layers of asparagus stalks. Cut diagonally into 3-4 cm (approximately 1 1/2-inch) long pieces. Rinse scallions and cut dark green parts into small rings. Cut white and light green parts into short pieces and then cut into strips. Bring chicken broth to a boil with saffron and keep warm on the lowest heat.
Toast almonds in a dry skillet until golden brown. Heat butter in a pan and saute asparagus, scallions and half of the almonds for 2 minutes. Add rice and cook, stirring, until rice is translucent. Deglaze pan with white wine and cook, stirring, until wine is fully absorbed. Add hot broth to cover the rice and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Add the rest of the butter, grated cheese and scallion rings. Season with salt and pepper. Arrange risotto on plates, sprinkle with toasted almonds and garnish with additional scallions, if desired. Serve immediately.