Risotto con verdurine e zafferano (w/spring vegs & saffron)

4 Servings

Ingredients

Quantity Ingredient
6 cups Chicken broth
5 tablespoons Unsalted butter
1 small Onion; minced
2 cups Arborio
1 cup Dry white wine
¼ teaspoon Powdered saffron
2 cups Cooked; mixed, fresh vegs, diced
1 cup Parmigiaino

Directions

During the summer, use asparagus, peas, tomatoes, and small zucchini. In winter, use carrots, broccoli, cauliflower, and mushrooms.

Dice and steam all vegetables separately until tender but still firm to the bite. You can prepare this ahead of time and use it when needed. If you have any leftover vegetables, just toss them with olive oil, vinegar, salt and pepper to make a lovely salad.

Heat broth in medium saucepan and keep warm over low heat.

Melt 4 tablespoons butter in large saucepan over medium heat. When butter foams add onions and cook, stirring, until onion is pale yellow and soft, 2-3 minutes. Add rice and cook until it is well coated with butter and the onion, 1 minute. Add wine and cook, stirring, until wine is almost all reduced. Add just enough broth to barely cover the rice. Cook, still over medium heat, stirring constantly, until broth has been absorbed almost completely. Continue cooking and stirring rice in this manner, adding broth a bit at a time, until rice is tender but still firm to the bite, 15 minutes.

Dilute saffron in ½ cup broth and add it to the rice. Add all vegetables and cook a couple of minutes. Taste and adjust seasoning, then add remaining 1 tablespoon of butter and ⅓ cup Parmigiano. Mix well and quickly to combine. At this point the rice should have a moist, creamy, and slightly loose consistency.

Serve at once with a sprinkling of the remaining Parmigiano.

MC shared by Sherilyn Schamber, March 1998 Recipe by: Trattoria Cooking (Biba) Posted to MC-Recipe Digest by Sherilyn Schamber <sherilyn@...> on Apr 01, 1998

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