Serves 6 as Main Dish.
Last year I've written(together with my two friends Mrs.Toni Hilton and Mr. Leonardo Tessiore) a bilingual cookbook whose title is "Monferratomio!".
It is dedicated to the old-fashioned cookery of my countryland, the little Val Rilate Community, situated in the bigger Monferrato's wine-district area.
We gathered more than 50 traditional recipes from old cooks or professional restaurateurs: try this risotto, a dish that -in my opinion- pairs very well as main course in a sunny, bright, windy, springlike Sunday like this! Match with a young, pétillant Barbera.
- 500 g Rice for risotto
- 1 Onion, minced
- 1 Carrot, chopped
- 3 Artichokes
- 200 g Green peas, fresh
- 500 g Asparagus
- 400 g Zucchini, cubed
- 1 l Veal broth
- 100 g Butter (for whisking)
- 100 g Parmigiano, grated (for whisking)
- 10 Fresh basil leaves
-Add the carrot, chopped; the artichokes, cleaned and sliced; the green peas, shelled
-When the vegetables are to a golden brown, add the rice
-Pour the broth, one ladleful at a time, and stir, allowing the rice to absorb the liquid slowly, until nearly tender
-By the middle of the cooking-time, add the remaining vegetables: the asparagus (cutting out the points, to be added at last to garnish) and the cubed zucchini
-A couple of minutes before serving, take your pot out of the heat
-Add the butter and the grated Parmigiano for whisking
-Cover with a lid and let the risotto "rest" for 2-3 minutes
-Stir carefully before serving in single plates (preferably shallow)
-Garnish with the asparagus points and some fresh basil leaves
Keywords: Main Dish, Intermediate
( RG2112 )
