Recipe: Risotto with Spring Vegetables (Risotto Primavera)

Risotto with Spring Vegetables (Risotto Primavera)
Source: Northern Italian Cooking by Biba Caggiano
Makes 6 servings

6 cup chicken broth
5 Tbsp butter
1 medium onion, finely chopped
2 1/2 cup arborio rice
1 cup dry white wine
1 cup fresh asparagus tips, smallest available
1 cup peas
1/2 cup very finely chopped zucchini
1 cup thinly sliced white mushrooms
2 Tbsp chopped fresh basil
2 Tbsp chopped parsley
1/2 cup freshly grated Parmesan cheese
salt to taste

Prepare chicken broth. Heat broth in a medium saucepan.

Melt 1/4 cup butter in a large saucepan. When butter foams, add onion. Saute over medium heat until pale yellow.

Add rice and mix well. When rice is coated with butter, add wine. Cook, stirring constantly, until wine has evaporated.

Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time, about 10 minutes.

Add asparagus tips, peas, zucchini and mushrooms. Cook about 10 minutes longer or until rice is done. Rice should be tender but firm to the bite. Remove pan from heat.

Add basil, parsley, 1/3 cup Parmesan cheese and 1 Tbsp butter; mix well. Season with salt. Place in a warm dish. Serve immediately with remaining parmesan cheese.