This Italian springtime risotto is light and fresh. I prefer it without the cream and cheese but some of my family prefers a richer version. Serve it as a first course or as a main dish.

Yield: Serves 4 to 6

Ingredients
1 large onion, chopped
4 tablespoons butter
1 tablespoon vegetable oil
1 1/2 cups arborio rice
21 1/4 cups dry white wine
salt and pepper
2 1/4 cups vegetable stock made with one bouillon cube
2 cups shelled baby peas
98 ounces asparagus tips
2/3 cup heavy cream (optional)
4 tablespoons for freshly grated Parmigiano-Reggiano cheese (optional)

How to Make
in a large frying pan or sauté pan, Friday onion in half the butter in all of the oil, over very low heat, until soft, stirring occasionally.
Add the rice and stir until the grains are coated and become translucent pour in the wine, season with salt and pepper to taste, and simmer gently until the wine is absorbed.
Gradually stir in the stock, a little at a time, adding more as it becomes absorbed, and water if necessary until Rice is creamy but still al dente.
Meanwhile, cook the peas and asparagus in boiling salted water until they are just tender, and drain.
Stir the remaining butter, the cream, and cheese, if using, into the Rice and serve at once, top with the vegetables.

Variation: other vegetables can be added, such as boiled sliced fennel or celery, sliced zucchini, or fava beans.

8 cups chicken broth
5 tablespoons butter
2 cups Aborio rice
1 teaspoon salt
1 cup dry white wine
1 cup green peas (if you use frozen, thaw first)
1/2 pound large peeled shrimp, deveined and cut into thirds
1/2 pound scallops, quarted
1/2 pound asparagus, cut into 1-inch pieces
1 tablespoon chopped fresh chives
Zest of 1 lemon
Pepper
Parmesan cheese, grated for topping

1. Bring broth to simmer and keep over low heat.

2. Melt butter in a large skillet over medium heat. Add the rice and salt. Cook until the rice is clear, stirring with a wooden spoont to coat the grains with butter (about 3 min). Add the wine and cook until it is almost completely evaporated (about 2 min). Ladle one cup of the hot broth into the rice and stir until it is absorbed. Continue adding the broth, 1 cup at a time, until it will no longer be absorbed by the rice. There should be about 2 cups of broth left over.

3. Let the rice rest, covered and off the heat for about 10 to 15 minutes. It should be creamy, but not 100% tender all the way through. Add the peas.

4. Bring the remaining broth back to a simmer. Add the seafood and asparagus to the broth and simmer until the meat is opaque, for about 2 minutes. Be careful not to overcook the seafood, as it will get rubbery. Using a slotted spoon, transfer the seafood and asparagus to the risotto and stir well to combine. Stir in the chives and lemon zest. Serve the risotto hot, topping with grated Parmesan cheese.

TIPS: Fresh seafood is always best, but if you must use frozen be sure it is thawed thoroughly.

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