Seasonal Risotto

Name: Seasonal Risotto
Ingredients: 4 1/2 cups chicken stock; 2 tablespoons olive oil; 1/2 onion, finely chopped; 2 cups arborio rice; 1/2 cup dry white wine; 1 teaspoon salt or more to taste; 2 tablespoons unsalted butter; 1/2 cup grated Parmesan cheese; Freshly ground black pepper; (serves 4 to 6); 2 cups fresh or frozen peas; 3 carrots, finely diced; 1/2 cup chopped fresh chives; 1 cup fresh fava beans; One 9-ounce bag baby spinach leaves, roughly chopped; 2 tablespoons olive oil; 12 ounces wild or white button mushrooms, wiped clean and roughly chopped; Pinch of salt; Fronds (green leafy tops) from 2 fennel bulbs, finely diced (about 1 cup); 1 onion, finely diced; 1 tablespoon ground toasted fennel seed; 1/2 pound prosciutto, finely chopped; 1 teaspoon saffron threads; 1/4 cup warm water

January 24, 2012

We change up our risotto at least once a week at the Shop, so we have sixty or seventy rotating variations that reflect each season. Here are five of our favorites, one from each season, along with a classic basic recipe and a Venetian saffron variation. When making risotto, remember that the key is to stir the rice vigorously for the first half of the cooking process to create the creamy texture that is essential to the dish. Once the rice kernels become soft, stir more gently so as not to break them up.

Recipe notes

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