This recipe uses asparagus for spring, but you can add in any fresh veggies or meats that suit your fancy. We love the salty-sweet combination of fresh pea shoots and prosciutto.
- 5 Tbsp. unsalted butter
- 2 Tbsp. extra-virgin olive oil
- 1 large onion, peeled and diced
- Kosher salt and freshly ground pepper
- 2 cups Arborio or other short-grained rice
- 1 cup dry white wine
- 2-3 22oz. containers of Brodo chicken broth (or hearth broth)
- 1 pound asparagus, trimmed and sliced
- 1 cup freshly grated Parmigiano-Reggiano
- HEAT 2 tablespoons butter and the oil in a large high-sided skillet over medium heat.
- ADD the onion, season with salt & pepper, and cook—stirring occasionally until the onions begin to soften (about 5 minutes).
- RAISE the heat to high and add the rice. Using a wooden spoon, stir the rice with the onion and fat until the rice no longer looks chalky and the grains begin to pop (2-3 minutes).
- ADD the wine. Allow it to bubble vigorously until the rice absorbs it (about 1 minute).
- ADD enough Brodo broth to just cover the rice (about 2 cups). Simmer—stirring and scraping rice away from the sides occasionally.
- COOK the rice until it is almost dry (about 5 minutes), then again add enough broth to cover. Simmer, stirring and scraping rice away every so often until the broth is incorporated (about 5 minutes more).
- ADD 1 cup of Brodo broth. Stirring more frequently now, cook the risotto until the rice absorbs the broth (about 3 minutes). Add a little more broth. Simmer, stirring until the pan is almost dry again (about 3 minutes more).
- LOWER the heat and add the asparagus, salt, pepper, and about 1/4 cup of Brodo broth.
- SIMMER, stirring constantly and adding broth in 1/4-cup increments until the rice is tender.
- TAKE the pan off the heat and add the Parmigiano and the remaining 3 tablespoons of butter.
- TASTE and adjust the seasoning as-needed before serving.