6 cups chicken broth
5 Tablespoons butter
1 medium onion, finely chopped
2-1/2 cups arborio rice
1 cup white wine, dry
1 cup asparagus tips, fresh, smallest available
1 cup peas
1/2 cup zucchini, very finely chopped
1 cup white mushrooms, thinly sliced
2 Tablespoons basil, fresh, chopped
2 Tablespoons parsley, chopped
1/2 cup Parmesan cheese, freshly grated
salt – to taste
Prepare chicken broth. Heat broth in a medium saucepan. Melt 1/4 cup butter in a large saucepan. When butter foams, add onion. Sauté over medium heat until pale yellow. Add rice and mix well. When rice is coated with buter, add wine. Cook, stirring constantly, until wine has evaporated. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time, about 10 minutes. Add asparagus tips, peas, zucchini and mushrooms. Cook about 10 minutes longer or until rice is done. Rice should be tender but firm to the bite. Remove pan from heat. Add basil, parsley, 1/3 cup Parmesan cheese and 1 Tablespoon butter; mix well. Season with salt. Place in a warm dish. Serve immediately with remaining parmesan cheese.
Makes 6 servings