Saffron Risotto With Mussels, Pancetta & Asparagus

Today I made a saffron broth that I used in a seafood risotto as part of my recipe prepping for one of my at-home cooking lessons I am giving next Sunday.  Risotto is a great dish to learn to cook because so many people can eat it, and the flavor combinations are endless.

To make the saffron broth I started by boiling shrimp shells and some fresh parsley in water for about 15 minutes, and then simmering mussels in the liquid until the shells opened.  Once I took the mussels out of the liquid, I let the broth cook for another 15 minutes while I removed the mussels from their shells to save for the risotto. I strained the broth twice, put it back in the pot and let it simmer with about 7 strands of saffron for another 15 minutes.  I shut the heat, and covered the pot until it was ready to be used for the risotto.  I yielded about 3 cups of saffron broth.

To prep for the risotto, I diced a large sweet onion, chopped some parsley to finish the dish with, measured out 1 1/2 cups of risotto, diced my asparagus and sautéed them in some olive oil and a little salt for a few minutes, you don't want to overcook your asparagus because it will cook in the risotto for a little while at the end.

Once your ingredients are prepped, you want to start by crisping the pancetta in your pan and rendering that fat to use to cook your onions in.  Choose a nice big saute` pan that has high walls, this will make your risotto stirring a lot easier and cleaner.  Once you are happy with the pancetta, remove it and add the onions and cook until translucent.  Add your dry risotto and cook the risotto and onions together for abut 3 minutes.  This kind of opens the pores up and readies the risotto for all of that liquid it's about to soak up.  

Now, the stirring begins...I start with around 3 ladles worth of the saffron broth.  Just so the risotto is almost submerged and you want to stir and swirl the risotto around in the broth, almost like making figure eights.  Keep a close eye on it, and you want to almost be constantly stirring.  The heat should be about medium, and adjust it if you think it is cooking too fast.  You also want your stock to be hot, but not simmering.  Once the rice has almost completely soaked up all of that liquid, pour in another 3 ladles full and keep stirring it.  Again, when all of the liquid is almost completely soaked in, add another 3 ladles full.  At this point I like to taste it to see where the rice is at and how the salt is.  Adjust your seasoning and keep doing this liquid process until the risotto seems to have the proper cook and consistency.  At this point I shut off the heat and added the remaining ingredients:  the asparagus, pancetta, parsley and mussels, plus a little bit of earth balance vegan butter and freshly ground black pepper.  I kind of folded the ingredients gently, not to bruise the mussels.  

I loved this dish, my husband not so much because he just isn't crazy about seafood.  I love shellfish and saffron, I'm a sucker for it.  If you are too, try this recipe, it's easy and satisfying.  

Risotto in saffron broth with asparagus, pancetta and mussels.  Gluten and Dairy Free.