Spring Risotto with Asparagus, Peas, and Fontina

Here are some of the myths about risotto: making it takes a long time; you have to stand over a hot pot and stir constantly; risotto is hard to make. Greatly exaggerated, I say. Preparing risotto the traditional way takes only about 20 minutes to cook from the time you add the rice to the pot. When I make risotto, I get it going and give it a stir. Then I turn and put some dishes in the sink, come back, stir, add some more broth, pour myself a glass of wine, stir, and add another dose of broth, check on whatever else is cooking, and repeat. Don’t go too far, but there’s no need to stand over it constantly. This version captures the essence of spring with the fresh flavors of asparagus, peas, and scallions blended with creamy, tangy Fontina Valle d’Aosta.

Serves 6

INGREDIENTS:

• 12 ounces asparagus, trimmed
• 5 cups Rich Vegetable Broth or chicken broth
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 scallions, chopped
• 1½ cups short-grain rice, such as Arborio
• ½ cup dry white wine, at room temperature
• Salt and freshly ground pepper
• 1 cup fresh or thawed frozen peas
• 1 cup grated Fontina Valle d’Aosta (see headnote)
• ⅓ cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS:

1. Cut the tips off the asparagus and set them aside. Chop the asparagus stalks into ½-inch pieces.
2. In a medium saucepan, bring the broth just to a simmer over medium heat. Turn the heat to low to keep warm.
3. In a large wide saucepan, melt the butter with the olive oil over medium heat. Add the onion and cook until lightly golden, about 8 minutes.
4. Stir in the scallions and cook for 1 minute. Add the rice and cook over medium-high heat, stirring often with a wooden spoon, for 3 minutes, or until the rice is hot and coated in oil and butter.
5. Add the wine and cook, stirring, until it has evaporated.
6. Add the warm broth about ½ cup at a time, stirring frequently after each addition and waiting until each one is almost absorbed before adding more. Regulate the heat so that the liquid remains at a simmer and the rice does not dry out.
7. After about 10 minutes, stir in the asparagus stems and continue cooking and adding broth. If you run out of liquid before the rice is done, add warm water. Season to taste with salt and pepper.
8. When the risotto is almost ready—it will be firm yet tender to the bite and look creamy when it’s done—16 to 18 minutes, stir in the asparagus tips and peas. Cook for 2 minutes more.
9. Stir in the cheeses and let stand for 1 minute, then spoon the risotto into shallow bowls and serve.