Spring Risotto

Delicate spring vegetables are well suited for a risotto, which is by its very nature a fairly neutral palette that can take on myriad flavors. Risotto achieves its creaminess because of the starchy and absorbent rice, usually arborio or carnaroli, that takes up well-seasoned stock and wine. It is not a dish to make ahead because even after you’re done cooking, the rice continues to absorb the thick sauce you’ve worked so hard to create. I’ve spent a lot of time making risotto in restaurants and, while doing so, learned one secret that makes the outcome within your control: Partially cook the risotto ahead of time, and then finish it just before you’re ready to serve. This way, the risotto only requires 10 or so minutes to finish, rather than its usual 20 to 30 minutes. This is especially useful for dinner guests and even family meals, when it can be difficult to estimate everyone’s timing. With pesto mixed in at the last minute, the whole dish becomes perfumed with basil and a vernal green.