Freshen up your risotto
Spring, in most of this country, means burgeoning offerings at farmers markets and produce stands. Locally grown fresh peas and asparagus deserve our attention; they are the outstanding versions of the year-round supermarket options. These two vegetables, perhaps more than any others, are never better than when cooked and eaten shortly after harvest.
After I’ve had my fill of simply steamed asparagus and lavishly buttered peas, I turn them into a beautiful springtime risotto.
They add brightness, texture and rich green flavor to the creamy rice dish. A swirl of oil, laced with just-harvested herbs, puts
this version over the top.
All great risottos are dependent on four ingredients: the correct rice, a delicious broth, a little flavorful fat and interesting add-ins, in this case the fresh vegetables.
Time and patience add to your risotto success.
Most risotto rice, such as Arborio, Carnaroli and Vialone Nano, hails from Northern Italy. This short-grain rice has a high starch content, giving it the ability to absorb lots of cooking liquid without splitting. The grains develop a creamy consistency that Italians call all’onda (waviness); each kernel stays firm yet soft.
Look for these risotto rice varieties online or in the imported foods section of large supermarkets or specialty grocery stores. Check the best-by date on the packages — the fresher the rice the better.
I like to serve this risotto as a meatless main accompanied by a mixed lettuce salad dressed with a fresh lemon vinaigrette.