This month’s dish is Risotto primavera with Scamorza – light, Summery and bursting with seasonal flavours:
Ingredients to serve four to five
- 500g carnaroli or arborio rice;
- 2 large shallots; 2 cloves garlic;
- 3 bunches of fresh asparagus;
- 3 handfuls of fresh peas;
- Vegetable stock;
- A knob of butter;
- Handful of grated Parmesan;
- 1 scamorza or some smoked cheddar or goat’s cheese;
- Fresh herbs – basil and flat-leaf parsley
- Salt & Pepper to taste
Method
Peel and blanch the asparagus in boiling water. Reserve the blanched tips for later.
In the same water, cook all the asparagus trimmings, blend and pass through a fine sieve.
Use the remaining stock to cook your rice.
Sweat the chopped garlic and shallot in the butter without letting it colour.
Add the rice, salt and pepper and toast for three minutes, coating each grain.
Add the blended asparagus and the peas and a splash of dry white wine. Allow the wine to evaporate.
Cover the rice with the hot stock used to cook your vegetables.
Keep adding stock a ladle at a time until the risotto is cooked (the rice grains are translucent when cooked through) – approx 15 – 20 minutes depending on the rice.
Remove the pan from the heat, add a knob of butter and grated Parmesan whilst stirring continuously.
Garnish with asparagus tips and shaved scamorza. Serve with a fresh mixed salad and Italian bread.
Proud of your creation? Why not tweet a photograph of your Risotto primavera with Scamorza to @SanCarlo_Group
