Spring Risotto Risotto alla Primavera – Veneto or Toscana Primo First course

Ingredients

• 1.5 liters vegetable stock
• 700 grams mixed seasonal vegetables, rinsed and cut 2 cm length or 1 cm cubed (green beans (ends removed), asparagus (woody end removed), zucchini (ends re-moved), artichokes (prepare the heart only), 3 green tomatoes (stem removed), po-tatoes (peeled), lettuce, au
• 30 milliliters extra virgin olive oil
• 60 grams butter
• 1 onion, peeled, ends removed and finely chopped
• 1 carrot, rinsed, peeled, ends removed and finely chopped
• 1 celery rib, washed, strings removed, ends removed, and finely chopped
• 5 grams flat-leaf parsley, washed, dried, stems removed and leaves finely chopped
• 80 milliliters white wine
• 350 grams risotto rice
• 150 grams peas (shelled) and / or broad beans (shelled, and outer skin removed)
• 25 grams (3 tablespoons) Parmigiano-Reggiano cheese plus more for serving
• Sea salt
• Black peppercorns, freshly ground

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