Risotto primavera is a very popular spring dish throughout Italy, and Venice in particular. It’s a festival of Italian spring vegetables - in this case fennel, asparagus, and leeks - with creamy rice and the salty bite of parmesan. Serve with prawns or chicken or just by itself.
Risotto Primavera
(Risotto with Asparagus, Fennel, and Leeks)
5 cups chicken stock
1 tablespoon olive oil
1 tsp butter
1 cup thinly sliced leek (about 1 large)
2 cups thinly sliced fennel (about 1 large bulb)
1 1/2 cups uncooked Arborio rice or other short-grain rice
1/4 cup dry white wine
1 1/2 cups (1/2-inch) diagonally cut asparagus
1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon black pepper
1/4 cup grated fresh Parmesan cheese
juice of half a lemon
handful of chopped parsley
The most important thing to remember when cooking risotto is that it has to be stirred all the time. It only takes 15 minutes to cook, but make sure you have everything prepared and ready to add to the pot when you need it. Taste occasionally - the rice needs to be just al dente - a little firm.
Bring the chicken stock to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat the olive oil and butter in a large saucepan over medium-high heat; add the leek and fennel, and sauté for 5 minutes or until tender. Add the rice, and cook for 1 minute, stirring constantly. Stir in the wine, and cook for 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock, and cook until the liquid is nearly absorbed, stirring constantly. Add the asparagus, rosemary, black pepper, and remaining stock, 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next (about 15 minutes total). Stir in grated cheese, squeeze over some lemon juice and sprinkle with chopped parsley.
