Rich and seemingly indulgent, yet light and well flavoured at the same time.
Though this is made from chicken you could also use any fowl or pork leftovers from Easter to make this dish.
Asparagus and Saffron Risotto with ChickenServes: 4
1 tbsp olive oil
1 Spanish onion, finely chopped
300g Arborio rice
850ml chicken stock
10 strands of saffron
150ml white wine
2 cooked chicken breasts, roughly torn into strips
130g fresh asparagus, trimmed and sliced at a bias (diagonally)
30g fresh Parmesan cheese shavings
Method:Heat together the butter and oil in a heavy-based saucepan over medium heat. When the butter has stopped foaming add the onion and fry for about 5 minutes, or until just beginning to brown around the edges.
Add the rice, stirring to coat every grain in the oil then add half the stock and the saffron. Cook over medium heat until the mixture is almost boiling, stirring constantly.
When the stock has almost all been absorbed add another ladleful of stock. Continue cooking, stirring frequently until the stock is almost all absorbed again. Continue cooking in this manner until all the stock has been added and has been absorbed by the rice.
Finally add the wine, bring to a simmer and cook over medium heat for 3 minutes. Add the chicken and stir to combine. Cook for 5 minutes more then add the asparagus. Continue cooking for 5 minutes more, or until the asparagus is just tender then scatter over the Parmesan cheese shavings and serve.