Risotto Primavera


3 cups Arborio rice
2 cups parmesan cheese
10 cups vegetable stock
2 cups asparagus, chopped
1 cup frozen or fresh peas
1 cup broccoli, chopped
1 cup eggplant, chopped
1 cup zucchini, chopped
1 cup grape tomatoes, halved
½ cup scallions, chopped
½ cup onion, chopped
1 ½ cups white wine
½ cup olive oil
1 stick butter
Salt (to taste)
Pepper (to taste)

How to make the Risotto Primavera – Spring Risotto:

In a medium saucepan over high heat add ½ cup olive oil and onion. Sauté until translucent. Add rice, stirring with a wooden spoon for a minute-and-a-half. Add white wine and reduce for two minutes.

Begin adding stock one ladle at a time until 75 percent of stock has been absorbed, stirring often.

While continuing to add stock to rice, sauté all vegetables on another burner with remaining olive oil for three minutes.

Add one ladle full of vegetable stock to the sautéed vegetables and simmer until liquid is almost gone.

Add the vegetables to the rice and stir gently. Finish adding remainder of the stock, one ladle at a time.

Remove from heat, add butter, cheese, salt and pepper, stirring gently.

Serve immediately.

Recipe courtesy of Chef Pietro Scotti

Serves 8

Regional recipe from Veneto