Risotto Primavera

Rock polishers are the coolest. You know, the little tools with cranks that came in catalogues along with promises of sloughing off the rough edges? I always wanted one. I was the kid that picked up rocks. I looked for ones with patterns, shiny ones, or ones with interesting shapes. A rock polisher promised to bring out "that something special" whatever it was. The shape. The color. The shine. Stirring & stirring until "that something special" is gleaned is exactly what risotto is all about. (After about 15 minutes of repetitive slow stirring I came to this conclusion.) Arborio rice, just like those rocks, are little gems-in-the-rough. Alone it's nothing special but when coaxed and polished it - when the edges become smooth & soft - it really shines.

I love meals that take coaxing. Give me a slow simmer any night. Maybe it's the Southerner in me, but things that take hours of reducing & simmering just have more heart. Another beauty of this Italian staple, not unlike pasta, is its flexibility. I happened to have an excess of veggies at the week's end, so I tossed them in. If you have extra gouda cheese, some nice olives, or too much prosciutto on hand try that instead. As long as you have a cool bottle of wine & nice parmigiano reggiano on had, I'd say you're good to go!

Risotto Primavera

2 c. arborio rice

7 c. chicken stock (can substitute vegetable stock)

3/4 c. dry white wine or vermouth

1 yellow onion, chopped

3 - 4 cloves garlic, minced

1 small zucchini, chopped

1 small bundle asparagus, cut in 1" pieces

1 leek, lower half chopped

1/2 c. white mushrooms, sliced

1/4 c. frzn. peas

2 sprigs oregano, minced

2 sprigs thyme, minced

2 tbsp. olive oil

2 tbsp. butter

1/2 lemon, juice & zest

1/4 c. parmigiano reggiano

salt to taste

pepper to taste

Bring the stock up to a low simmer & keep warm. Meanwhile, in a large dutch oven or stock pot, sauté the onions & leeks until soft but not browned in 1 tbsp. olive oil & 1 tbsp. butter. Toss in the garlic & cook a moment longer. Add the mushrooms, zucchini, asparagus, 1 minced, stalk oregano, & 1 minced stalk thyme & sauté until the veggies have softened a bit - about 6 minutes. Salt & pepper to taste (a pinch or two should do). Reserve the vegetables for later in a large bowl.

Return the pot to heat & add the remaining 1 tbsp. butter & 1 tbsp. olive oil. Toss the rice in the oil & butter then brown slightly - about 3 minutes. Add the vermouth & cook until almost absorbed. Add a ladle-full of broth and stir until absorbed. Continue this process - making sure to keep stirring - until all the broth is absorbed & the rice becomes creamy. This process takes 20 minutes or so.

Finally, toss the vegetable mixture back in & fold to combine. Fold the peas in as well. The parmigiano reggiano, lemon zest, lemon juice, remaining minced oregano & thyme can be added at this time too. Garnish with a grating of parmegiano reggiano.