Saffron Risotto with Broad Beans & Smoked Bacon Lardons

Serves 2

Takes 40 minutes

A decadent dish with relatively purse-friendly ingredients. You can justify the splurge on saffron as the minimal cost of smoked bacon lardons and veg will balance out the expenditure. Costings aside, it truly is a rather impressive looking dish where the flavours sit beautifully, complimenting each other perfectly. A lovely mid-week meal for two without breaking the bank.

1. Add the saffron to the warm stock and allow to infuse whilst you begin cooking.
2. Set a large pan on a medium heat with 1 tsp olive oil and add in the smoked lardons, cook until the fat has rendered and the pieces have become relatively crispy, remove from the pan with a slotted spoon and set aside for later, retain the oils in the pan.
3. Add in the risotto rice and stir into bacon fat, ensuring all the grains are well covered. If the pan is looking a little dry, add in 1 tbsp olive oil to help along. Fry for 3 minutes then add in the garlic and cook for 1 more minute.
4. Pour in the wine to deglaze the pan and bring to the boil, cook the alcohol off for 3 minutes then begin to add in a ladle of stock.
5. Keep stirring, when the rice has absorbed the first ladle, pour in another. Continue to do this until the rice has plumped up and has softened but still has a ‘bite’ to it. You want your risotto to be slightly al dente, similar to pasta. Season with the 1 tsp of salt at this stage (or more if you feel necessary but bear in mind, the smoked lardons will add a saltiness at the end), the risotto should be turning a lovely golden colour from the saffron.
6. Grate in a generous amount of pecorino cheese and stir into the mix.
7. Add in the asparagus tips, keeping a few of the heads aside to garnish on top at the end. Add in the broad beans and bacon lardons too, stirring to combine. (If the rice starts to look a little dry, pour in another small amount of the stock to keep things loose).
8. Add in the knob of butter to finish and melt through the risotto. Turn off the heat and let sit for 5 minutes in the pan.
9. Spoon generously into bowls and finally scatter over the remaining asparagus tips, grate the lemon zest and more pecorino all over each bowl and finish with a drizzle of extra virgin olive oil (or truffle oil if you’re feeling fancy) enjoy!

• 500g smoked bacon lardons
• Olive oil
• 500g risotto rice
• 3 garlic cloves, peeled and crushed
• 175ml dry white wine
• 300g broad beans, podded and blanched for 2 minutes in salted water
• 150g asparagus tips, cut into 1 inch pieces and blanched for 2 minutes in salted water
• 600ml chicken stock, kept warm on a low heat
• 1 generous pinch of saffron
• 1 tsp salt
• Knob of butter
• Pecorino, for grating (you can use parmesan alternatively)
• Zest of 1 lemon
• Extra virgin olive oil