Asparagus and Cheese Risotto

Sprinkle with the saffron over the stock and leave to stand for about 5 minutes

Heat the butter and oil in a frying pan, add the onions and garlic and fry gently for about 6 minutes until softened

Add the rice and stir fry for 1 to 2 minutes to coat the grains with the butter and oilPour on 300 mL of the hot chicken stock and saffron, and cook gently over a moderate heat stirring frequently, until all the liquid has been absorbed

Repeat with another 300 ml of the stock and when that has been absorbed add the wine and carry on cooking and stirring until the rice has a creamy consistency

Add the asparagus and remaining stock and stir until the liquid is absorbed in the rice is tender.Stir in the Parmesan cheese and season well

Spoon the risotto onto warmed plates and garnish with the Parmesan cheese shavings and fresh basil

Serve with hot Italian rolls and a crisp green salad