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Photograph by Kyle Norton
Risotto Primavera
Serves: 4 as a main course, 6 as a side dish
Prep Time: 15 to 20 mins
Cook Time: 30 to 45 mins
Dirty Pans: 2 to 3
Time-saver: Risotto can be made ahead of time (just follow this recipe up to step four) and frozen for later use. Whenever you’re ready to serve this dish, defrost the rice by heating it in a sauté pan, add a little extra chicken stock or water and finish with a pinch or two of the grated cheese and herbs.
Storage: Leftover risotto can be shaped into cakes or balls. Then dust them with a little flour to prevent sticking, before pan-frying for an extra treat.
INGREDIENTS
Salt and freshly ground black pepper
DIRECTIONS
Prep Time: 15 to 20 mins
Cook Time: 30 to 45 mins
Dirty Pans: 2 to 3
Time-saver: Risotto can be made ahead of time (just follow this recipe up to step four) and frozen for later use. Whenever you’re ready to serve this dish, defrost the rice by heating it in a sauté pan, add a little extra chicken stock or water and finish with a pinch or two of the grated cheese and herbs.
Storage: Leftover risotto can be shaped into cakes or balls. Then dust them with a little flour to prevent sticking, before pan-frying for an extra treat.
INGREDIENTS
| 1/2 | lb. baby peas |
| 1/2 | lb. spring carrots, peeled and chopped |
| 1/2 | lb. asparagus, cut into one-inch pieces |
| 2 | Tbsp. extra virgin olive oil |
| 1 | medium-size yellow onion, chopped finely |
| 2 | garlic cloves, minced |
| 1 | cup risotto rice, arborio or carnaroli |
| 1/2 | cup dry white wine |
| 6 | cups chicken stock, vegetable stock or water |
| 1/2 | cup grated Parmigiano Reggiano |
| 1 | Tbsp. each of parsley, sage and thyme, coarsely chopped |
DIRECTIONS
- Bring a large pot of water to boil and season the water with salt. Place a colander in a bowl of ice water on the counter next to your stove. Add peas, carrots and asparagus to the boiling water. After 2 to 3 minutes, transfer the veggies to the bowl of ice water for a split second (don’t let the veggies sit in the water). This method of blanching par cooks them and helps to retain the gorgeous color, flavor and texture of your asparagus, carrots and peas.
- In a separate pot, bring the stock or water to a boil and reduce to a simmer. Keep a ladle handy, as you’ll eventually slowly add the liquid to the risotto, little by little, one ladle’s worth at a time.
- In a large sauté pan, heat the extra virgin olive oil over medium heat. Add the onion and cook 3 to 5 minutes. Next, add garlic and cook 1 minute. Stir in the cup of rice and fully coat the rice with the olive oil and onion mixture. Cook for 1 to 2 minutes then add the wine. Continue to stir and cook the rice until the pan is almost dry.
- Reduce heat to medium–low. Add a ladle full (about 3/4 cup) of stock or water to the rice and stir occasionally to combine. While you don’t want the pan to get completely dry, you also want to give the rice time to absorb the liquid. Continue to add ladles of liquid, bit by bit (over the course of 20 to 30 minutes), until you’re almost out of liquid and the rice starts to look perfectly creamy and delicious. It’s a good idea to taste the risotto throughout the cooking process so you’ll know when the rice is cooked all the way through.
- When the risotto is almost finished, add your spring vegetables and stir the entire dish to combine. Serve and finish with grated cheese, season with salt and pepper and garnish the whole thing with the freshly chopped herbs.
PAIRING
Morellino 2008, Castariva, $20
Morellino 2008, Castariva, $20
