There's something so gratifying about the shades of green that splash the springtime market stalls appear on the plate. Put them to use in this spring risotto recipe. The recipe calls for an immersion blender, standard blender, or juicer.
Photo: Riccardo Lettieri
Spring Green Risotto
Recipe: Joëlle Néderlants
Ingredients for 4
1 lb. baby spinach
12 oz. carnaroli rice
1 stick butter
½ cup dry white wine
1 white onion, chopped
1¼ qt. vegetable broth
1 zucchini, cut into chunks
4 tips of asparagus spears cut into 4 pieces each
10 mini carrots
sprouts for garnishing
Parmigiano Reggiano DOP
extra-virgin olive oil
salt
Cook ¼ of the chopped onion in a saucepan with a little oil for 1-2 minutes until the pieces become transparent without taking on color. Add the rice and toast it for 2 minutes over medium heat to avoid frying the onion or scorching it. Deglaze with ½ cup white wine and let evaporate.
Liquefy the spinach in a juice or blender, or with the use of an immersion blender.
Add 1 ladle of broth, and don't wait for the rice to dry too much before adding the next ladleful. At ¾ of the way through the cooking time, add 6-7 oz. of the liquefied spinach Keep cooking by adding more broth and spinach. Add salt at the end and switch off the heat.
Make the whipped butter by mixing ¾ stick blended butter with 1 Tbsp. iced water.
Let the risotto rest for 1 minute. As the temperature drops, the rice absorbs part of the liquid and it becomes softer for the mantecare, or whipping, ritual. Add the whipped butter for more creaminess and l'onda, or “the wave,” and 2 oz. grated Parmigiano and stir vigorously blasting to integrate air.
Stir-fry the asparagus, mini carrots, and zucchini with butter and a pinch of salt for 3-4 minutes – prepare this while the rice is cooking. Distribute risotto onto plates and top with the vegetables. Garnish with sprouts to taste and serve.