Risotto Primavera: Spring Risotto

Risotto is predominately eaten in Lombardia and Veneto, where it is very much appreciated ..  Here is a simple and extraordinarily healthy récipe for 4 people .. 

400 Grams of  Carnaroli Ecological Risotto Rice or  Arborio .. 

1 small onion finely minced

4 carrots washed, peeled and diced 

2 stalks of celery washed and diced

100 grams of fresh Green beans, sliced (not tiny ) 

50 grams of sweet peas from pods ( optional ) 

12 Green aspsaragus stalks sliced in three´s  or quarters depending on thickness 

2 Litres of Home made  Vegetable Stock 

50 Grams of  French style butter ( 82 % Butterfat - from  Normandie .. ) or similar .. 

salt and freshly ground black pepper to taste

50 grams of aged 2 year old Parmesano ( Parmigiani from Parma, Emilia Romagna ) 

1) Prepare the vegetables as suggested and simmer them in the vegetable stock ( not wáter)

2) Now melt the butter in a large cazuela ( or earthenware Casserole ) and sauté the onion until Golden, and now add the carrots and celery and sauté for 6 minutes approx. and then the peas if using and the green beans.   Stir with a wooden spatula softly and gently and then when al dente, add the rice and the stir slowly in one direction.  

3)  Add another 50 grams of  French butter and and add the stock, cup by cup or mug by mug and stir in 1 direction gently .. 

4)  Do not chat on phone.  Pay attention to the  Risotto !

5) Now after 10 minutes, incorpórate the asparagus and add more stock, and stir repeating the process gently.  

6) Let the rice simmer on low slow flame appeox 20 minutes until tender and creamy.  

7) Carnaroli is creamier than Arborio ..  Do not use Spanish Paella  Rice, as the texture is totally different .. 

8)  Now take the earthenware off the stove, and add the salt, pepper,  the Parmesano and a knob or 2 more of butter ,,  

Voila !  Perfect Risotto Primavera ..

Serve with a Prosecco Rosé or  Blonde Dry Brut ..