Friday, April 12, 2013

A Risotto for Springtime (Risotto Primavera)

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Ah Springtime... When a young man's thoughts turn to flights of fancy...

Like this fancy springtime risotto LOADED up with delicious vegetables (some of them are even fresh this time of year).  The beautiful green colors just scream freshness and springtime!

I made this for Easter Sunday.  But, this is not my first Risotto post.  Last December I made a fantastic Sweet Potato Risotto, equally beautiful to look at, yet I think I like the looks of these green veggies poking through the creamy white puffy rice.

If this is your first attempt at Risotto, take a second and read over the tips I wrote in my last post.  Most importantly remember to add the liquid only a cup at a time, wait to add more until the rice has absorbed the liquid, stir constantly and most important, plan to enjoy a treat!

Risotto is one of those unforgettable dishes that is sweet and creamy (unlike fluffy rice), and loaded with the nutty flavor of fresh grated Parmesan cheese.  Delicious!!!

OK... Here's what I did...

A Risotto for Springtime 
(Risotto Primavera)

  • 3 TBS Olive Oil
  • 1 Medium White Onion, Diced
  • 1/4 Cup White Wine
  • 3 Cloves Garlic, minced
  • 1-3/4 Cup Arborio Rice
  • 5-1/2 Cups Chicken Stock, to be used one cup at a time - HOT, simmering (or microwaved)
  • 4 TBS Butter
  • 8 OZ Asparagus Spears, cut into 2 inch pieces
  • 8 OZ Green Beans,
  • 8 OZ Zucchini, Quartered and cut into 1 inch slices
  • 1 Cup Peas
  • 4 Scallions Cut into thin rings, white and green parts
  • 1 Cup Freshly Grated Parmesan Cheese
  • Fresh Herbs (Chives or Basil) for Garnish
  • Salt and Pepper to Taste
Cooking Directions
  1. In a large heavy bottomed skillet, heat olive oil over medium heat
  2. Add the Onions and saute for 3 minutes until onions start to soften
  3. Add the garlic to the onions and saute for another 2 minutes
  4. Add the Wine and allow to simmer for 3-4 minutes
  5. Add the rice and stir for 1 minute until all of the rice well coated
  6. Add the Rice
  7. And now add 1 (one) cup of the HOT (mine is fresh out of the microwave HOT) Chicken Stock and stir until the rice has absorbed all of the liquid, about 3-5 minutes. If you do not heat the chicken stock, the risotto will take longer to absorb the liquid and the end product will be a bit gummy instead of creamy)
  8. Repeat with the remaining stock, one cup at a time, constantly gently stirring.
  9. When you add the final FULL cup of Stock, begin to saute the beans, zucchini, Asparagus and peas in a large saute pan with 1/2 stick (4 TBS Butter... Saute for 5 minutes, alternating stirring the rissoto and the vegetables
  10. When you add the last half cup of stock, add the vegetables into the nearly cooked Risotto
  11. When the last bit of liquid has been absorbed, remove from the heat, add the cheese and stir to combine (should melt quickly)
  12. Garnish with fresh herbs, salt and pepper to taste
  13. Serve HOT and Enjoy!


So,  I am pleased to list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!


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