Spring Risotto with Freezer Stuffing
6 servings
45 minutes
Spring risotto with a filling from the freezer is a vivid example of Italian culinary flexibility. Inspired by traditional recipes, it combines the creamy texture of classic risotto with the delicate freshness of seasonal vegetables, even if they are taken from the freezer. White dry wine adds a refined acidity to the rice, while parmesan and butter provide a rich flavor. This dish not only delights in taste but also showcases the art of transforming simple ingredients into a delightful dinner. It should be served with a drizzle of first-press olive oil and freshly squeezed lemon juice, which highlights the spring lightness of the dish. Risotto is perfect for cozy family dinners and gatherings with friends, allowing you to enjoy Italian flavors without needing to leave home.
1
Bring the broth to a boil in a pot over low heat. Finely chop or grate the onion and celery.
- Vegetable broth: 1 l
- Onion: 1 head
- Celery stalk: 1 piece
2
Heat 1 tablespoon each of olive oil and butter, along with onion and celery in a deep skillet over low heat. Season lightly with sea salt and black pepper, and cook for 5-10 minutes, stirring occasionally, until the vegetables are soft but not browned.
- Olive oil: 30 ml
- Butter: 30 g
- Onion: 1 head
- Celery stalk: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Increase the heat to medium, add rice and stir for 2 minutes to absorb all the wonderful aroma. Pour in the wine and stir until fully absorbed.
- Arborio rice: 300 g
- Dry white wine: 125 ml
4
Add half a ladle of hot broth, stir and wait until it is fully absorbed before adding more. Cook for 16-18 minutes, adding broth about every minute and stirring regularly until the rice is al dente. This means the dish should be soft and pleasant to eat while maintaining its shape.
- Vegetable broth: 1 l
5
About 5 minutes before the rice is ready, add frozen vegetables and finish cooking the risotto.
- Frozen vegetables: 480 g
6
The risotto should be a bit more liquid than it seems right, as it will thicken upon cooling, so add another ladle of broth. Turn off the heat, stir in the remaining butter and parmesan, then season to taste.
- Vegetable broth: 1 l
- Butter: 30 g
- Parmesan (Parmigiano Reggiano): 60 g
- Salt: to taste
- Ground black pepper: to taste
7
Before serving, cover and let it sit for 2 minutes. The most important thing is that the risotto is always juicy.
8
Finally, drizzle with first cold-pressed olive oil, grate cheese, and squeeze some lemon juice directly onto the plate when serving.
- Extra virgin olive oil: to taste
- Parmesan (Parmigiano Reggiano): 60 g
- Lemon: 1 piece