• Generous pinch of saffron strands
• 2 tbsp olive oil
• 350g (12oz) risotto rice
• 1 bunch spring onions, thinly sliced
• 1 garlic clove, crushed
• 150ml (1/4 pint) Italian dry white wine
• 150g (6oz) fine asparagus or fine green beans, sliced
• 1 litre (1 3/4 pints) hot vegetable stock
• 6 tbsp finely grated Parmesan cheese
• 8 slices Parma Ham, torn in half
• Salt and freshly ground black pepper

Put the saffron strands into a measuring jug and add 150ml (1/4 pint) boiling water. Leave to infuse for 10 minutes
Heat the olive oil in a large deep frying pan or saucepan. Add the rice and cook over a low heat for 2-3 minutes, stirring all the time until it looks translucent, but not brown. Add the spring onions and garlic. Cook gently for another minute, stirring frequently
Pour in the white wine and let it bubble up for a few moments. Add the saffron and its soaking liquid, the asparagus or green beans and a couple of ladlefuls of hot stock. Stir well, then cook over a medium heat for 20-25 minutes, gradually adding the remaining stock a ladleful at a time, until the rice is tender
Add the grated Parmesan and Parma Ham, stirring them through. Season to taste with salt and pepper, then serve

Cook’s tip: For best results, use Italian arborio or carnaroli rice for a deliciously creamy result.