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1
Chop and saute onion in oilve oil until softened in a large frying pan.
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2
Add pepper and continue to saute.
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3
Dice the thin asparagus spears and add to the pan.
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4
Saute for 2 minutes longer.
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5
Dissolve the saffron threads in a little boiling water and allow to stand.
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6
Add the risotto (arborio) rice to the pan and coat all grains in oil before adding the wine.
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7
Allow the wine to reduce.
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8
Add the vegetable stock to the pan and stir well.
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9
Bring to the boil then reduce heat until simmering.
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10
Add the saffron and salt and pepper.
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11
The rice should simmer for around 20 minutes with an occasional stir to make sure it isn't sticking to the pan.
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12
When the rice has swollen and almost all of the liquid has been absorbed add the grated Parmesan cheese and remove from the heat.
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13
Allow the mixture to cool.
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14
Meanwhile beat 4 eggs until light and frothy.
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15
Add these to the cooled risotto mixture and combine well.
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16
The mixture will have become a rich dark yellow from the saffron and eggs.
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17
Place the mixture in a baking dish or pie dish with some space for it to rise and bake in a moderate oven (180) for 50 minutes.
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18
The dish can be eaten immediately or cooled and eaten chilled.
