A Venetian classic which always looks as good as it tastes, with the first, tender mini beans, asparagus and mangetouts of the season.
- About 450g selection of new vegetables, such as asparagus, broad beans, peas, mangetouts
- About 1.5 litres good vegetable or chicken stock
- 100g unsalted butter
- 1 large onion, chopped
- 500g Arborio or Carnaroli rice
- 2 glasses of white wine
- 130g grated Parmesan cheese, plus more to serve
Blanch the vegetables for 2 minutes in a large pan of boiling vegetable or chicken stock. To stop them cooking, plunge them into cold water and put to one side. Reserve the stock and keep it warm.
Melt half the butter in a heavy-based pan and fry the onion, without allowing it to colour, for about 5–6 minutes. Add the rice and stir to coat it with the butter. Add the wine, letting it bubble up and evaporate.
Gradually add the hot stock, a ladleful at a time, stirring continuously. Allow each ladleful of stock to be absorbed before adding the next.
The rice will reach the al dente stage after about 18 minutes. If you like your risotto softer, cook for another 5 minutes.
Take off the heat and beat in the remaining butter. Add the blanched vegetables and the Parmesan, and heat through.
Check the seasoning and serve immediately with an extra bowl of Parmesan