RISOTTO WITH SPRING VEGETABLES
Risotto con Verdure Primaverili
Ingredients
1 c. Arborio rice (it must be this or a similar Italian rice)
4-5+ c. Chicken (or vegetable) stock
1/2 c. Dry white or blush wine
1/2 Medium sweet onion, chopped fine
1 Carrot, cubed
1/2 lb. Asparagus, steamed and coarsely chopped
1/2 c. Frozen sweet green peas
2 tbsp. Chives, chopped
2 cloves Garlic, smash-peeled and minced
1 Bay leaf
3 tbsp. Olive oil
3 tbsp. Unsalted butter
1 tbsp. Lemon zest
1-1/2 tbsp. Grated Romano cheese
1-1/2 tbsp. Grated Parmesan cheese
+/- 1/2 c. Basil leaves, rinsed and dried
5-6 drops Frank’s®
7-8 grates Nutmeg
Kosher salt
A few pinches Granulated sugar
Directions
• In a sauce pan, heat the stock to just simmering.
• In a large, deep skillet or pot, heat the olive oil over medium flame.
• Add the carrot and onion, salt lightly, and stir. Sautee 4-5 minutes until the onion is wilted.
• Add the asparagus, and sautée another 1-2 minutes.
• Set the vegetables aside in a bowl, add the rice, sugar and a bit more oil (if needed), and sautée until just beginning to color.
• Add the garlic, and sautée 1 minute more.
• Add one cup of the heated stock, and stir.
• Add the bay leaf, Frank’s® and nutmeg and stir.
• Continue to cook until the rice has just absorbed the liquid, stirring frequently.
• When liquid is just absorbed, ladle in about 1/2 c. stock at a time, stirring often, until absorbed.
• Repeat the above step until about 4 cups of the stock is used up.
• Add the wine, frozen peas, and sautéed vegetables.
• Add remaining stock, as above, then the butter, and cook until creamy and the rice is al dente and thickened to your liking.
• Remove from heat, and stir in the cheese, lemon zest and chives.
• Transfer to a serving dish, and tear basil leaves on top of the risotto.
• Serve hot, in a warmed bowl or plate.
A lovely primo (starter), or side dish to bridge the gap from winter to spring. The freshness of the lemon, basil and chives contrasts the richness of the creamy rice, butter and cheese.
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