“Risotto is the king of the first courses in Venice due to the rice mills operating in the Veneto from the end of the 15th century,” says Sara Cossiga, sommelier and gourmet tour organizer (www.venicevenetogourmet.com). The stock should be added slowly to let the rice absorb it little by little.
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Ingredients:
3 cups Vialone Nano or other risotto rice
2 ounces bacon, minced
1 onion, minced
2 1/2 pounds shelled fresh peas, reserve the pods
1/2 pound green asparagus
3 tablespoons butter
4 tablespoons grated parmesan
Pinch of parsley
1 bay leaf
1 quart vegetable broth
Salt and pepper to taste
Directions:
Place the pea pods and bay leaf in a pot, add 1/2 quart salted water and bring to a boil. Reduce heat and let simmer for about 30 minutes. Discard the pods and keep the broth warm.
Fill another pot with one quart salted water, bring to a boil, and add both the peas and the asparagus. Simmer for several minutes, drain the vegetables, and dice the asparagus.
Melt two tablespoons butter in a medium pot and add the onion and bacon. Stir until golden, about ten minutes. Add the asparagus and peas. Stir for five more minutes, then add the rice and stir to coat well. When the rice is translucent, pour one big spoonful of the peapod broth into the pan and stir constantly until the broth has been absorbed, then add more broth. Continue for about 18 minutes.
When the risotto is tender it should look soupy but not watery. Remove from heat, season with salt and pepper, stir in the parmesan cheese and the remaining butter, and allow to rest for two minutes. Sprinkle with parsley and serve.
Servings: Serves four.
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