Primavera (Primavera) - in Italian cuisine, such a prefix to dishes means that they are prepared in "spring style", that is, using fresh seasonal vegetables, often raw or blanched. There are dozens of Primavera pasta recipes and many variations of Primavera risotto. The most authentic culinary experts find those with asparagus among the ingredients - one of the most seasonal vegetables, whose season comes at the end of April and lasts until mid-June.
It is necessary
-
- 200 g horse beans;
- 4 medium shallots;
- 3 green onion feathers;
- 1 small clove of garlic
- 250 g asparagus;
- 1.5 liters of chicken or vegetable broth;
- 1 tablespoon olive oil
- 85 g butter;
- 350 g carnaroli rice (or arborio
- or vialone)
- 100 ml of dry white wine;
- 140 g of peeled young green peas;
- 100 g of grated Parmesan cheese.
Instructions
Step 1
Boil 1.5 liters of water. Put the peeled horse beans in boiling water for 1-2 minutes, then drain through a colander and pour over with cold water. Peel them off. Chop the scallions, shallots and clove of garlic with a chef's knife (a knife with a wide and sharp blade) as fine as possible. Wash the asparagus thoroughly. Cut off the tips by 2-3 centimeters and remove the delicate "film" from the "head". Cut each stem diagonally into quarters.
Step 2
Heat the broth and bring it to a boil. Reduce heat, but do not remove pot from heat. In a wide, heavy-bottomed saucepan, heat the olive oil and half the butter. Saute the shallots, onions and garlic for 3-4 minutes, until they are soft and translucent. Remember to stir frequently. Pour the rice into a saucepan, smooth with a spoon and fry, stirring occasionally, until it warms up, but never until it starts to change color. As soon as the rice sizzles and crackles, pour in the wine. Continue stirring for a few minutes until the alcohol evaporates.
Step 3
Pour 1-2 ladles of hot broth into the rice, reduce heat to moderate. Stir the broth with the rice, carefully cleaning the sides of the saucepan from adhering grains and stirring them into the total mass. Reduce heat enough to bubble but not boil the risotto. Keep interfering. Once the previous batch of broth is completely absorbed, add 1 more ladle and stir again. Add liquid each time the rice absorbs the previous batch. Do not pour too much broth as this will cause the risotto to lose its delicate creamy consistency, but also do not let the rice dry out and burn. The entire cooking process will take about 20 minutes.
Step 4
Since all your attention will be absorbed by the dish, it is better to set a timer for 15 minutes in advance. Set it a few seconds before you start adding broth to the rice. After this time, you need to put beans and peas in the risotto. Increase the heat under the broth, when it boils, put the asparagus in it and cook for 4 minutes. Then remove it with a slotted spoon and add to the risotto. Stir and taste the dish. The rice should be soft, with a slightly hard center. Continue adding broth and stirring until cooked through. Remove the risotto from heat, add half of the grated Parmesan cheese and the remaining butter. Stir, cover and leave for 3-4 minutes. Divide in portions and serve, sprinkling with the remaining Parmesan.
