Among the best-known Italian specialties, risotto figures prominently. The first mentions of this dish date back to the beginning of the 19th century, but the first traces of the concept can be found in the late Middle Ages, in Sicily. Like many world-famous Italian specialties, from pasta to pizza, risotto was primarily used to cook leftovers. The rice is pearled, cooked by absorption in the broth, and finally mixed with a generous dose of cheese, usually Parmesan. It can be enhanced in many ways. The ideal is to focus on seasonal products. With the arrival of sunny days, we have selected around thirty spring risotto recipes.
The star products for a spring risotto
The most basic accompaniment for risotto is onion, which can be found all year round, although it is basically a summer product. In spring, it can be replaced with spring onions. Mushrooms are also widely used to accompany this dish. In this season, the choice is quite limited. The morel is almost the only representative of the genus. Be careful though, as it needs to be cooked for at least 15 minutes to avoid any risk of poisoning. From June, we can use the first chanterelles if the season is early. You can finally fall back on button mushrooms, which can be grown all year round. But the star vegetable of spring risottos is undoubtedly asparagus, and in particular green asparagus. Its crunchy texture goes well with risotto, which should be both firm and creamy. Its delicate flavor also pairs very well with cheeses. It will also bring fiber and color to this dish which can sometimes seem a little heavy.
Spring vegetables, but not only
More generally, you can focus on the large family of spring vegetables: peas, spinach, artichokes, leeks, and even endives can bring freshness to a risotto. Also think about herbs like sorrel, spring onion or wild garlic. Furthermore, vegetables are not the only seasonal products. Although they can now be found all year round, artisanal fresh cheeses are best when the animals leave the stables to return to meadows and mountain pastures. Their freshness will go well with seasonal vegetables and will provide a bit of a change from parmesan. Certain fish and seafood, such as wild salmon, cod, lobster, cockles or gray shrimp are also in the spotlight.