Rice and Grains

Spring Risotto

The recipe calls for chicken stock. Lacking that or having vegetarian convictions, use the cooking liquid from blanching the vegetables or plain water.



Time: 1 hour
  • Heat the stock to a simmer in a 2-quart saucepan and keep warm.
  • In a 3-quart sauté pan or flame-proof casserole, heat oil over medium-low.
  • Add chopped onion and sauté onion for 2-3 minutes until translucent.
  • Add the rice to the pan and stir quickly with a wooden spoon to coat all the grains with oil.
  • Toast for 1-minute longer until the grains are opaque.
  • Add the wine. Keep stirring until the wine is absorbed.
  • Add 1 cup of the hot stock and stir vigorously until all liquid is absorbed.
  • Once the rice is dry and all liquid absorbed, add another cup of stock.
  • Repeat this process until all stock is absorbed, about 20 minutes.
  • When the rice is “al dente,” stir in the vegetables.
  • Blend in the butter and the Parmigiano Reggiano.
  • Plate and finish each serving with a generous drizzle of Cavalli Balsamico.
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