The recipe calls for chicken stock. Lacking that or having vegetarian convictions, use the cooking liquid from blanching the vegetables
or plain water.
1/2 cup sweet peas (fresh or frozen)
½ lb. asparagus
4-5 cups chicken stock, preferably homemade
1 tablespoon Galateo & Friends Taggiasca Extra Virgin Olive Oil
1 spring onion, finely diced or the white part of a leek
1 cup Campanini Vialone Nano rice
½ cup dry white wine
2 tablespoons butter
¼ cup Parmigiano Reggiano, grated
Salt and pepper
Cavalli Balsamico – to finish
PREPARE the VEGETABLES.
Blanch and refresh the peas. Drain and set aside. Snap the tough ends off the asparagus and peel them ½ way up the stalk. Blanch or steam until tender. Refresh in cold water. Drain. Cut into 1 inch lengths or leave them whole. Set aside.
MAKE the RISOTTO.
Heat the stock to a simmer in a 2 quart saucepan and keep warm. In a 3 quart sauté pan or flame proof casserole, heat oil over medium-low. Add chopped onion and sauté onion for 2-3 minutes until translucent. Add the rice to the pan and stir quickly with a wooden spoon to coat all the grains with oil. Toast for 1 minute longer, until the grains are opaque. Add the wine. Keep stirring, until the wine is absorbed. Add 1 cup of the hot
stock and stir vigorously until all liquid is absorbed. Once the rice is dry and all liquid absorbed add another cup of stock. Repeat this process until all stock is absorbed, about 20 minutes.
When the rice is “al dente”, stir in the vegetables. Blend in the butter and the Parmigiano Reggiano. Plate and finish each serving with a generous drizzle of Cavalli Balsamico.