Venetian Recipes
Risotto Primavera

Risotto Primavera

Spring Risotto

How to make the Spring Risotto:

In a medium saucepan over high heat add ½ cup olive oil and onion. Sauté until translucent. Add rice, stirring with a wooden spoon for a minute-and-a-half. Add white wine and reduce for two minutes.

Begin adding stock one ladle at a time until 75 percent of stock has been absorbed, stirring often.

While continuing to add stock to rice, sauté all vegetables on another burner with remaining olive oil for three minutes.

Add one ladle full of vegetable stock to the sautéed vegetables and simmer until liquid is almost gone.

Add the vegetables to the rice and stir gently. Finish adding remainder of the stock, one ladle at a time.

Remove from heat, add butter, cheese, salt and pepper, stirring gently.

Serve immediately.

Recipe courtesy of Chef Pietro Scotti

Serves 8

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM