Seasonal Risotto

Directions

1. 1
   Bring the chicken stock to a boil in a medium pot over medium-high heat and lower the flame to a simmer.
2. 2
   Heat the olive oil in a large pot over medium heat.
3. 3
   Add the onions and cook, stirring frequently, until they are soft and translucent, about 5 minutes.
4. 4
   Add the rice and continue to cook, stirring constantly, for 4 minutes.
5. 5
   Add the white wine and salt and continue to cook, stirring vigorously, until the wine has completely evaporated.
6. 6
   Add 1 cup of the chicken stock and continue to cook and stir vigorously.
7. 7
   When the chicken stock has been almost completely absorbed, about 7 minutes, add another cup of the chicken stock and continue to cook, stirring constantly but not vigorously.
8. 8
   When the chicken stock has been almost completely absorbed, add the remaining 2 1/2 cups chicken stock and continue to cook, for a total cooking time of about 25 minutes, stirring gently so that the rice does not stick.
9. 9
   Stir in the butter and Parmesan and mix to incorporate.
10. 10
    Taste and adjust the seasoning.
11. 11
    Transfer to a platter or serving plates and finish with a generous turn of the pepper mill.
12. 12
    Bring a medium pot of salted water to a rolling boil over high heat.
13. 13
    Add the peas and carrots and boil for 2 minutes (if using frozen peas, then just cook the carrots).
14. 14
    Strain the vegetables through a fine-mesh sieve and cool under cold running water.
15. 15
    Set aside.
16. 16
    Add the cooked peas and carrots and the chives to the risotto when you add the butter and Parmesan.
17. 17
    To shuck the fava beans, bring a medium pot of salted water to a rolling boil over high heat.
18. 18
    Meanwhile, fill a small bowl with ice water.
19. 19
    When the water is boiling, add the fava beans and cook for 90 seconds.
20. 20
    Immediately remove the beans with a strainer and place them in the cold water until cool, about 2 minutes.
21. 21
    Keep the pan of water at a boil.
22. 22
    Drain the beans, then peel off the tough outer skins; set aside.
23. 23
    Add the spinach to the boiling water, and cook for 1 minute.
24. 24
    Strain the spinach and beans and cool under cold running water.
25. 25
    Set aside.
26. 26
    Heat the olive oil in a medium saute pan over high heat.
27. 27
    Add the mushrooms and salt and cook, stirring frequently, until the mushrooms begin to brown.
28. 28
    Remove them from the heat and set aside.
29. 29
    Add the cooked beans, spinach, and mushrooms to the risotto when you add the butter and Parmesan.
30. 30
    Instead of adding the 2 tablespoons butter from the Basic Risotto recipe at the end, melt them at the beginning of cooking in a large saute pan over medium heat.
31. 31
    Then, add the fresh fennel, onions, and ground fennel and cook, stirring frequently, until the fresh fennel is soft and the onions are soft and translucent, about 10 minutes.
32. 32
    Add a few tablespoons of water, if necessary, to ensure that the vegetables do not brown.
33. 33
    Set aside and proceed with the recipe as directed
34. 34
    Add the cooked fennel mixture to the risotto when you add the Parmesan at the end.
35. 35
    Add the prosciutto along with the onions at the beginning of the cooking process.
36. 36
    Soak the saffron threads in the warm water for 5 minutes.
37. 37
    Set aside.
38. 38
    Add the saffron to the risotto along with the final addition of chicken stock.
39. 39
    Proceed with the recipe as directed.