Seasonal Risotto Recipes

Steps:

• Basic Risotto
• Bring the chicken stock to a boil in a medium pot over medium-high heat and lower the flame to a simmer.
• Heat the olive oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they are soft and translucent, about 5 minutes.
• Add the rice and continue to cook, stirring constantly, for 4 minutes. Add the white wine and salt and continue to cook, stirring vigorously, until the wine has completely evaporated. Add 1 cup of the chicken stock and continue to cook and stir vigorously. When the chicken stock has been almost completely absorbed, about 7 minutes, add another cup of the chicken stock and continue to cook, stirring constantly but not vigorously. When the chicken stock has been almost completely absorbed, add the remaining 2 1/2 cups chicken stock and continue to cook, for a total cooking time of about 25 minutes, stirring gently so that the rice does not stick.
• Stir in the butter and Parmesan and mix to incorporate. Taste and adjust the seasoning. Transfer to a platter or serving plates and finish with a generous turn of the pepper mill.
• Spring: Pea, Carrot, and Chive Risotto
• Bring a medium pot of salted water to a rolling boil over high heat. Add the peas and carrots and boil for 2 minutes (if using frozen peas, then just cook the carrots). Strain the vegetables through a fine-mesh sieve and cool under cold running water. Set aside.
• Add the cooked peas and carrots and the chives to the risotto when you add the butter and Parmesan.
• Summer: Fava Bean, Spinach, and Mushroom Risotto
• To shuck the fava beans, bring a medium pot of salted water to a rolling boil over high heat. Meanwhile, fill a small bowl with ice water.
• When the water is boiling, add the fava beans and cook for 90 seconds. Immediately remove the beans with a strainer and place them in the cold water until cool, about 2 minutes. Keep the pan of water at a boil. Drain the beans, then peel off the tough outer skins; set aside. Add the spinach to the boiling water, and cook for 1 minute. Strain the spinach and beans and cool under cold running water. Set aside.
• Heat the olive oil in a medium sauté pan over high heat. Add the mushrooms and salt and cook, stirring frequently, until the mushrooms begin to brown. Remove them from the heat and set aside.
• Add the cooked beans, spinach, and mushrooms to the risotto when you add the butter and Parmesan.
• Fall: Fennel Risotto
• Instead of adding the 2 tablespoons butter from the Basic Risotto recipe at the end, melt them at the beginning of cooking in a large sauté pan over medium heat. Then, add the fresh fennel, onions, and ground fennel and cook, stirring frequently, until the fresh fennel is soft and the onions are soft and translucent, about 10 minutes. Add a few tablespoons of water, if necessary, to ensure that the vegetables do not brown. Set aside and proceed with the recipe as directed
• Add the cooked fennel mixture to the risotto when you add the Parmesan at the end.
• Winter: Prosciutto Risotto
• Add the prosciutto along with the onions at the beginning of the cooking process.
• Variation: Saffron Risotto
• Soak the saffron threads in the warm water for 5 minutes. Set aside. Add the saffron to the risotto along with the final addition of chicken stock. Proceed with the recipe as directed.

Steps:

• Simmer the stock for 10 minutes with the asparagus trimmings and pea pods; these will intensify the flavour. Strain into a jug.
• While the stock is simmering, heat 1 tbsp of the oil in a wide, shallow pan. Tip in the onion and fry gently for 5-6 minutes, stirring, until it is soft but not coloured. Add the rice and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make 'clicking' noises.
• Add the wine (it should bubble and evaporate), then 50ml/2fl oz of the stock. Stir well and simmer gently until all the liquid has been absorbed. Now pour in another 50ml/2fl oz stock and stir again. Continue adding the stock and stirring. After about 7 minutes, when half the stock has been added, swirl in the asparagus and peas. Carry on adding stock in small amounts until it has been absorbed; this will take about 10 more minutes. Now the risotto should be a little wet and sloppy and the rice tender with a nutty bite.
• Turn off the heat, then gently stir in the grated Parmesan, taste and season. You may need only a little black pepper as the Parmesan and stock are both salty. Spoon the risotto on to a plate, top with the rocket, drizzle with the remaining olive oil and scatter with Parmesan shavings. Pour yourself a glass of wine and enjoy your meal.

Steps:

• In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.