The Dish: Spring pea and asparagus risotto
The Chef: Heather Terhune, executive chef of Tre Rivali and
Makes 6 servings
3 tablespoons olive oil
1 small onion, finely chopped
1 ½ cups Arborio rice
¾ cup dry white wine
4 ½ cups chicken broth or vegetable broth
1 cup fresh, shelled, raw green peas
1 cup sliced, fresh, raw asparagus
¾ cup grated Parmesan cheese
4 tablespoons unsalted butter
2 tablespoons fresh, minced herbs (such as thyme or
Italian parsley) for garnish
Salt and pepper to taste
In a medium-sized saucepan, heat olive oil over
medium heat. Sauté onion until tender, about 5 minutes. Add rice;
cook, stirring until well coated, about
1 to 2 minutes. Add wine; cook, stirring until
absorbed, about 1 minute. Season with salt and pepper to taste. Turn
heat off but do not remove pan from burner.
Gently heat broth in a small saucepan over medium
heat. Once it is warmed, about 5 minutes, reduce heat, but keep the
pan on the heat to maintain warmth. Slowly add 1 cup of warm broth
to rice mixture. Turn burner under saucepan back on to medium heat.
Cook, stirring frequently, until the rice absorbs the liquid.
Continue adding broth, 1 cup at a time, stirring until most of the
liquid has been absorbed, which will take about 20 to 25 minutes.
The rice should be tender (but not mushy) and suspended in liquid
with the consistency of heavy cream.
Remove the pan from heat. Stir in peas, asparagus,
Parmesan, butter and herbs; season with salt and pepper to taste.
Divide into 6 dishes. Let it sit for about 3 minutes. The risotto
will thicken as it sits. Enjoy.