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March 30, 2019

Hi All!

Thought I would deliver yet another Spring wonder...a recipe for RISOTTO OF SPRING VEGGIES, the risotto being center stage among all of the Spring favorites. You would be surprised to find Risotto is not as difficult to make as you might have thought. This would make an excellent match by the way plattered beside a nice glazed ham.

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Enjoy!
Marzee
Email Marzee

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RISOTTO OF SPRING VEGGIES

Kitchen 2019INGREDIENTS:
2 cups Arborio rice
2 quarts vegetable stock in which pea shells have been simmered
8 Tbs. butter
2 leeks, sliced thin
1/2 cup onion, chopped
2/3 cup fresh peas
2/3 cup peeled fava beans
2/3 cup baby artichokes, sliced
1 Tbs. parsley, chopped fine
Salt and pepper to taste
Optional: Parmesan cheese

DIRECTIONS:
Melt half the butter over medium heat. Add leeks and onion.
When onion mixture is transparent, add rice and stir to coat
grains well. When rice glistens and becomes opaque, start
adding stock a ladleful at a time, over heat high enough to
evaporate the liquid. Add a ladleful at a time, after each
addition evaporates, but don't let rice dry out. After 5
minutes, fold in the artichoke slices. When rice is half done
(10 minutes), add salt and pepper. Add as much of the rest of
the simmering stock to the rice as needed to make it tender
but not mushy, a ladleful at a time, stirring, for about 5
minutes more. Add peas, fava beans and butter and toss with
rice, gently. Serve at once. Optional: shave parmesan cheese
over each serving.

Yield: 6 Servings
Category: Side Dishes, Vegetables

~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~

WHAT IS RISOTTO?

Risotto means "little rice" in Italian and should be treated
like a puppy, that is, it needs to be constantly watched.
Arborio rice comes from Italy. Its short, fat grains have a
hard starchy center and a soft starchy shell. So it makes sense
that, when cooked, the soft shell produces creaminess while
the center remains crunchy. The best Arborio rice is a premium
Carnaroli rice imported from Italy. It’s hard to find but worth
the search. The rice is added to onion that has been sauteed
in butter and/or oil; tossed until coated, and cooked uncovered.

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