Photo: Diane Cu and Todd Porter
Fresh peas and asparagus tips make this the perfect spring risotto. Adding fresh lump crab meat or grilled seafood at the end is a lovely way to complement the vegetables. Use the juice from a lemon to enliven the flavor even more.
Serves 6 to 8
Combine the chicken broth and saffron in a saucepan and bring to a boil. Cover and keep warm over low heat.
Heat a stock pot over medium-high heat until warm (about 30 seconds). Add oil, butter, onions, and salt. Saute just until the onions turn translucent and are soft, about 8 to 10 minutes. Add the rice and cook, stirring frequently, for 4 minutes.
Add 2 cups of the warm broth and the white wine to cover the rice. Mix well. Bring to a gentle boil over low heat, boil gently until the liquid is almost gone.
Stir in 3 more cups of broth, stirring about every 3 minutes and simmer until the liquid is absorbed.
Add 1 1/2 cups more broth, 1/2 cup every 3 to 4 minutes, to keep the rice mixture creamy.
Continue to cook, stirring frequently, until the rice is cooked through but still a bit firm in the center, about 10 to 12 minutes. The last 10 minutes of cooking, stir in the asparagus, peas, Parmesan and lemon zest. Adjust the the seasoning.
Published on March 20, 2012