Risotto dell’Orto, or garden vegetable risotto, from Chef Dania of La Chiusa. Reprinted with permission of www.TuscanWomanCook.com
4 T Butter – unsalted
1 Onion – medium sized, finely chopped
1 C Carnaroli or Arborio rice
1 Small courgette (zucchini)
10 Valerian leaves (optional)
10 Green asparagus tips
10 Basil leaves – finely chopped
4 Spinach leaves – tender
1/4 C Parmesan cheese – finely grated
2 Small courgettes – quartered
2 Swiss chard leaves
Asparagus spears – without tips, peeled
- Place the courgettes, Swiss chard leaves and asparagus spears in a saucepan with 4 pints of salted water and cook for 20 minutes over medium heat. This vegetable stock is the cooking liquid for making the risotto and should be prepared first. Keep it simmering constantly.
- In a saucepan, melt the butter and sauté the onion for 3 minutes. Add all the vegetables and sweat them over low heat. After 10 minutes, add the rice and stir until it becomes translucent.
- Add the vegetable stock a little at a time, stirring continuously. After about 18 minutes, add the chopped herbs.
- When the rice reaches al dente stage, take it off the heat, taste and correct for salt. Mix in the grated Parmesan cheese. Garnish with a few courgettes slices and serve at once.