Saffron Risotto with Asparagus and Zucchini Flowers

For the saffron risotto with asparagus and zucchini flowers, first cut the asparagus spears into pieces and separate the asparagus heads, putting everything aside.

Sauté the onion with a little oil in a pot until translucent. Add the rice and sauté until it becomes translucent. Add the white wine and let it evaporate. Add the asparagus pieces (without heads) and pour a ladle of soup over them. When the soup has been absorbed by the rice, add more soup.

Just before the rice reaches the desired consistency, cook the asparagus heads in 250 ml of soup for about 5 minutes. Add the chopped zucchini flowers and saffron to the rice, then stir in butter and Parmesan.

Arrange the saffron risotto with asparagus and zucchini flowers on plates and garnish with the asparagus tips.

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