Risotto with Saffron, Asparagus, and Prosciutto

(adapted from Loukie Werle's "Italian Country Cooking")

Ooh, saffron - fancy. This is the first time I've used saffron, and it's pretty neat: add water to the saffron threads and the water immediately turns bright yellow, and just a 1/4 tsp is enough to turn two cups of rice yellow, too. Food science!

The original recipe leaves out the asparagus and the prosciutto - and I think it'd be plain, or just with the asparagus, or, in this case, with all three (it was a tiny bit salty). Regardless, it was extremely satisfying, fun to make, and a big hit with the husband.

1/2 bunch asparagus, woody ends removed and chopped into 3-4 sections
1/4 tsp saffron threads
3 tbsp olive oil
1 white onion, chopped
1 clove garlic, finely chopped
2 cups arborio rice
1/2 cup dry white wine
6 cups chicken stock, reduced sodium, simmering
1/4 lb prosciutto, thickly sliced
2/3 cup freshly grated parmesan cheese

Start the broth boiling; when it comes to a boil, add the asparagus and cook it for 2-4 minutes. Remove it from the boiling water and run the asparagus under cold water. Turn the broth down to a simmer.

Place the saffron in a small bowl and cover with 1.5 tbsp hot water (this is the part where it turns bright yellow!). Let it sit for about 20 minutes, or until needed.

Combine the oil and onion in a large, deeper sauce pan and stir over medium heat until the onion is soft, about 5 minutes. Add the garlic and stir another minute. Add the rice and stir until all the grains are coated, about 2 minutes.

Add the wine and stir into the rice until it's been absorbed. Add a ladleful of the simmering stock and stir that in until it's been absorbed. Continue this process for about 20 minutes, or until the rice is al dente or the stock is used up (do reserve a few tablespoons for later). About halfway through, add the saffron and its liquid along with a ladle of stock. Season lightly with ground black pepper after you add the saffron. Add the asparagus and the prosciutto with the last ladleful of stock.

When the rice is cooked/you're done with the stock, add the parmesan and the remaining couple tablespoons of the stock. Stir it over the heat. Done!

(Serves 4-6)