Saffron Risotto and a Cocktail

RISOTTOOOOOOO!

I love risotto.  Its amazing. This one features saffron, asparagus, peas, and sauteed chicken.

In a pot, heat up a container of chicken stock to ladle into the rice each time all the liquid is soaked up.
In the ACTUAL pot the dish will be cooked in, soften shallot and onion in olive oil, add 1.5 cups aborio rice and stir until rice is coated with oil, deglaze with white wine, add a pinch of saffron, and start introducing liquid to the pot.  1 ladle full at a time, each time waiting and stirring until the last amount of liquid seems absorbed.

Once all the liquid is cooked and the rice is tender, add a pad of butter, 1/2 cup of parm cheese, frozen peas, and steamed asparagus that should probably be chopped. We also added chicken that we cooked in a pan and then diced.

To complement our aromatic rice, an aromatic bevvie. White wine (Sauvignon blanc) with a splash on St. Germain (an elderflower liquor) garnished with frozen fruit to keep things chill! PS: I got wasted.