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With the
promise of spring waiting for us just around the
corner, it can be nice to celebrate the earliest of
spring veggies in anticipation: asparagus,
snow peas, young green onions, sping herbs. (If you
make this in April or May, you can use fresh garden
ingredients.) This risotto recipe uses these
harbingers of spring, and continues the "green"
them by throwing in some avocado for good
measure!
Preparation
(Serves 2)
In a large
pot, bring at least six cups of water to a gentle
simmer, and drop in fresh sprigs of parsley, thyme,
mint, and whatever other brightly-scented herbs you
have available.
Green
galore!
Prepare the
following, and set out on your cutting board or
counter where they can be easily reached
1 large,
ripe avocado, cubed
2-3 green onions, coarsely chopped
1/2 cup snow peas, sugar snap peas, coarsely
chopped (or frozen peas)
salt and cracked black pepper to taste
viola flowers, for garnish
Cooking
the Risotto
In a medium
size pan, combine one cup of arborio rice with a
cup or so of the simmering herb broth. Cook over
medium heat, stirring, until the liquid is
absorbed. Repeat, adding one or two ladels of broth
at a time, and letting it all absorb or steam off
before adding more. Eventually, the rice will
become very creamy and sticky, like a porridge or
rice pudding. Taste as you go along. Some people
like a little chewiness left to the individual rice
grains; others prefer a softer risotto. It's your
preference. The process takes about 20-40 minutes,
depending on cooking temperature and the rice you
use. When the risotto is nearly done, add the green
vegetables and stir a minute or so more to ensure
that everything is uniformly warm. Add some salt
and pepper if you like. Dish onto plates and
garnish with the viola flowers.
Notes
Risotto is
delicious comfort food and fun to make, but the
traditional cooking method described here does keep
you at the stove, stirring pretty much constantly,
for some time. Use the opportunity to cultivate a
Zen-like patience. It then becomes a spiritual
meal.
Grated
parmiggiano or other hard cheese is traditionally
added to risotto at the end, but in this recipe the
avocado takes its place.
Ingredient
Corner
Arborio rice
is a short-grained Italian rice that cooks up
starchy and sticky. Do not use regular long-grained
or basmati rice for this recipe, since it will not
produce the creamy texture that defines a true
risotto.
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