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Title: Risotto Con Verdurine E Zafferano (W/Spring Vegs & Saffron)
Yield: 4 Servings

Ingredients

      6 c  chicken broth
      5 tb unsalted butter
      1 sm onion; minced
      2 c  arborio
      1 c  dry white wine
    1/4 ts powdered saffron
      2 c  cooked; mixed, fresh vegs,
           -diced
      1 c  parmigiaino

Instructions

During the summer, use asparagus, peas, tomatoes, and small zucchini. In
winter, use carrots, broccoli, cauliflower, and mushrooms.

Dice and steam all vegetables separately until tender but still firm to the
bite. You can prepare this ahead of time and use it when needed. If you
have any leftover vegetables, just toss them with olive oil, vinegar, salt
and pepper to make a lovely salad.

Heat broth in medium saucepan and keep warm over low heat.

Melt 4 tablespoons butter in large saucepan over medium heat. When butter
foams add onions and cook, stirring, until onion is pale yellow and soft,
2-3 minutes. Add rice and cook until it is well coated with butter and the
onion, 1 minute. Add wine and cook, stirring, until wine is almost all
reduced. Add just enough broth to barely cover the rice. Cook, still over
medium heat, stirring constantly, until broth has been absorbed almost
completely. Continue cooking and stirring rice in this manner, adding broth
a bit at a time, until rice is tender but still firm to the bite, 15
minutes.

Dilute saffron in 1/2 cup broth and add it to the rice. Add all vegetables
and cook a couple of minutes. Taste and adjust seasoning, then add
remaining 1 tablespoon of butter and 1/3 cup Parmigiano. Mix well and
quickly to combine. At this point the rice should have a moist, creamy, and
slightly loose consistency.

Serve at once with a sprinkling of the remaining Parmigiano.

MC shared by Sherilyn Schamber, March 1998

Recipe by: Trattoria Cooking (Biba)

Posted to MC-Recipe Digest by Sherilyn Schamber on
Apr 01, 1998

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