May- Spring Risotto

Yields 4 Servings

Ingredients

2 Tbsp extra-virgin olive oil 
1 oz. unsalted butter    
½ cup yellow onion, medium dice 
1 ¼ cup Arborio Rice
¼ cup white cooking wine 
4 cups chicken broth, simmering
8 each white asparagus, split and blanched 
8 each asparaus, split and blanched 
8 each baby carrots, split and blanched 
1 cup english peas, shelled  
1 cup dried morel mushrooms, soaked, drained and rinsed 
1 cup  red pearl onions, split and roasted 
2 cup chicken broth 
1 Tbsp fresh thyme, stemmed 
1 Tbsp lemon zest 
1 cup parmesan cheese, grated   
½ cup unsalted butter 
1 cup parmesan cheese, shaved for garnish 

For the risotto

1. Over medium heat, heat the olive oil and butter in a medium sauce pot.
2. Add the onion and sweat for 5 minutes.
3. Add the rice and cook, stirring, for about 5 minutes. Do not brown.
4. Add white wine and stir until evaporated.
5. Add 1 cup of hot chicken broth and cook, stirring, until broth is almost gone. Add another cup of broth and repeat until rice is al dente and about 90% fully cooked. Add more broth if necessary.
6. Remove from heat and spread on sheet pan lined with parchment paper. Place in cooler and chill completely.
7. Reserve for service.

To Serve

1. In sauce pan over medium high heat bring 2 cups of chicken broth to a simmer.
2. Add 4 cups of cooked risotto and fold gently until heated through. Add parmesan, butter, lemon zest and thyme. Stir vigorously to develop creamy texture.
3. Gently fold in cooked vegetables. Remove from heat and let stand 30 seconds. 
4. Portion into serving bowls and garnish with shaved parmesan and a drizzle of olive oil.
5. Serve immediately.