Felicity Cloake’s risotto primavera is a celebration of spring, combining fresh vegetables with creamy rice. This dish works as a light lunch or hearty dinner, and can be served as a starter or main course. The key is using seasonal produce and proper technique.
Choosing the Right Rice
For risotto primavera, the rice choice matters. Arborio is common but less preferred due to its stickiness. Vialone nano, favored in the Veneto, offers a firmer bite. Carnaroli strikes a balance between texture and creaminess, making it the best option. Arborio works if needed.
Selecting Spring Vegetables
Focus on green vegetables like asparagus, peas, and broad beans. Fresh peas and beans provide superior freshness and pods for stock. Avoid overcooking; blanch vegetables separately and add them near the end to preserve snap and sweetness.
Stock and Seasoning
Make stock from vegetable trimmings for better flavor. Use butter for richness, and finish with pecorino romano cheese for saltiness. Lemon zest adds a hopeful spring note. Mint, chives, or wild garlic make excellent garnishes.
The Method
Start by blanching vegetables. Simmer asparagus for 2 minutes, then add peas and beans for 1–2 minutes. Cool in cold water. Use the cooking water to make stock with trimmings and pods. Sauté leeks in butter, add rice, then deglaze with wine. Gradually add stock, stirring until rice is nearly done. Finish with butter, cheese, and vegetables. Rest for 2 minutes, then serve with herbs and lemon zest.
No-Stir Alternative
If preferred, use the no-stir method: after wine evaporates, add 475ml hot stock, cover, and simmer for 15 minutes. Add 150ml more stock, cook until tender, then finish as above.
This risotto primavera sings of spring. Experiment with seasonal produce and enjoy the vibrant flavors.
