Risotto Primavera
Prep Time: 15 Minutes
Cook Time: 1 Hour
I learned to cook Risotto whilst doing a stage in Milan in a very cold January. This goes well with spring vegetables as a vegetarian dish. Made plain with saffron, serve with Osso Bucco as a side order.
Ingredients
- Rice per person - 75g as a main course or 50g as a side order
- 2 tbs vegetable oil
- 1 medium onion finely chopped
- 1 bay leaf torn
- 1 tsp saffron strands, soaked in 1 tbs warm water
- 125 ml good white wine
- 1 ltr brilliant simmering vegetable stock (see previous recipe)
- 1 bunch of asparagus
- 100g petit pois
- 100g shelled broad beans (if available)
- 2 vine tomatoes
- 2 tbs basil shredded
- 2 tbs chiffonade flat parsley
- 100g butter
- 100g grated parmesan + 50g shaved parmesan
- Sea salt & black pepper
Method
1 Cut eyes out of tomatoes and make a shallow cross the other side.
2 Blanch tomatoes in boiling water for 30/40 seconds.
3 Plunge into iced water and remove skins.
4 Dry on kitchen paper, remove seeds, cut into 1/2cm dice.
5 Cut woody ends off asparagus & discard, then cut into 4cm diamonds.
6 Meanwhile, low heat cook the onions, in the oil, with the bayleaf until soft.
7 Season with sea salt & pepper.
8 Add the wine and cook until syrupy on medium heat.
9 Cook rice for 2-3 minutes stirring frequently.
10 Add 250ml vegetable stock and stir gently.
11 Adding approximately 150ml vegetable stock at a time. When you have 150ml left add the saffron, peas, broad beans, asparagus.
12 Cream risotto by adding butter.
13 Finally add grated parmesan cheese, basil, and parsley.
14 Plate up, add shaved parmesan.
