Risotto primavera (Springtime Risotto)

Name: Risotto primavera (Springtime Risotto)
Total time: 30 min
Yield: 1 serving
Ingredients: 1 medium onion or 1 shallot; 1 Stalk of Celery; 500-750 g 1 to 1-1/2 lbs mixed Spring vegetables, trimmed and cut into bite-sized pieces (see Notes); A large dab of butter; salt and pepper; 300 g 10 oz rice for risotto (see Notes); A splash of white wine; 1 liter 1 qt of broth (or more if needed), preferably homemade chicken, veal or vegetable broth; A handful of fresh parsley and/or basil; 100 g 3-4 oz grated Parmesan cheese

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Total Time
30 mins
Course
Soup

Risotto primavera (Springtime Risotto)

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

For the flavor base:

1 medium onion or 1 shallot chopped
1 Stalk of Celery chopped
500-750 g 1 to 1-1/2 lbs mixed Spring vegetables, trimmed and cut into bite-sized pieces (see Notes)
A large dab of butter or a mixture of butter and oil
salt and pepper

For the rice:

300 g 10 oz rice for risotto (see Notes)
A splash of white wine
1 liter 1 qt of broth (or more if needed), preferably homemade chicken, veal or vegetable broth

For the mantecatura:

A handful of fresh parsley and/or basil finely chopped
100 g 3-4 oz grated Parmesan cheese

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Instructions

Prepare the flavor base: Prep all your vegetables and set them aside in a bowl. (If you are using artichokes, you may want to keep them in a separate bowl, in acidulated water, so they won't discolor.)
Sauté the onion and celery in the fat until the onion is translucent over gentle heat. Then add your spring vegetables, mixing them well to cover them in the fat and aromatic vegetables. Let them simmer for a minute or two to absorb the flavors.Toast the rice: Add your rice to the vegetables and raise the flame a bit. Allow the rice to 'toast' over moderate heat—stirring all the while to prevent sticking or scorching—then, when the rice has turned a chalky white, add the wine. Let the wine evaporate completely as you continue to stir.
Simmer in broth: Now, proceed as you would for any risotto, following the master recipe, adding ladlefuls of broth one by one, letting each ladleful evaporate before adding the next and stirring from time to time.
Finishing the risotto ('mantecatura'):When the rice is al dente, take it off heat and add the parsley, basil and cheese. Stir very vigorously. (Experts will also toss the rice around, but don't try it at home unless you're feeling adventurous.) If you like a firmer risotto, you can cover the risotto and let it rest for a minute or two. Otherwise, serve your Spring Risotto right away. Risotto does not like to wait.