Recipe courtesy of Chef Pat Gallo at Prego Cucina Italiana.
¾ cup diced onion
1 cup Canaroli rice
½ tsp salt
½ cup (120 mL) Italian white wine
3-4 cups (720 mL – 1 L) chicken or vegetable broth
1 cup blanched fresh, shelled peas
1 cup blanched asparagus, cut into ½ inch lengths
1-2 Tbs of butter
1 cup grated Parmigiano cheese
- Heat enough olive oil to coat the bottom of a heavy bottomed pot. Add the onion. Keep the heat on medium to medium low, stirring occasionally, until the onions are soft. Do not let the onions brown; we want to keep the finished dish white.
- Add the rice and stir for a minute to ensure it is well coated. Turn the heat to medium.
- Add the wine. Let the wine simmer for a few minutes until almost evaporated and the rice has absorbed the fragrance.
- Begin to add the chicken broth ½ cup at a time, adding the next amount only after the rice has absorbed the previous.
- After cooking and stirring for 20 minutes or so, sample a spoonful. If the rice grains have softened but there still remains a bit of a bite (al dente), it is ready for the vegetables. If not, continue to stir adding more broth as necessary.
- Add the blanched vegetables, cheese, and butter. Stir for a minute or so till everything is amalgamated. Taste and adjust the seasoning, adding more butter or cheese (or both) if desired. The risotto should be creamy. Serve and enjoy.