Instructions

Chop the leaks, zucchini and asparagus into fine brunoise and poach them in a Magefesa  skillet over medium heat and half the butter. Season to taste. Sauté the rice with a dash of olive oil in a sauté pan. Moist with the white wine and add the hot broth slowly as it is being absorbed. Spice with toasted saffron and season to taste. Remove the rice; add some butter portions and the grated cheese. Stir it well. Serve the rice in a bowl or presentation spoon, set the vegetables on and decorate with crispy zucchini skin.

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