Frozen Spring Vegetables Risotto

This recipe began as a joke, turned into an experiment, and eventually became favorite. The combination of asparagus, pea and spinach likes taste, color, texture, but you can try and combine fresh vegetables and frozen vegetables freely.

Heat olive oil with medium heat over medium heat. Add onion and salt, boil and mix until soft and translucent (about 4 minutes)

When the onion is soft, add rice, grind the oil (about 2 minutes), add white wine and stir vigorously until the wine is completely evaporated. Add 1 cup of chicken stock, continue cooking, stir vigorously until the ingredients are almost completely absorbed (about 4 minutes), add 1 cup of raw materials, continue cooking, almost completely absorb the ingredients Continue stirring until it is done. Add the remaining 21 ½ cup raw materials, boil and gently stir until the material is absorbed. Rice is fully boiled, but it still hardens (about 15 minutes)

Lower the flame and gently stir in parsley, mint, butter, melt for 30 seconds, boil and add the remaining vegetables.

TASTE editor Matt Rodbard and chef Daniel Holzman are friends. Matt has a lot of food and home cooking problems. Daniel has lots of food and home cooking. Their column is called "100 food problems for my friends"

Risotto - Arborio Rice, fried, cooked in a shallow dish. The result is a very creamy and voluminous dish. In some recipes, meat, chicken, seafood, vegetables, cheese are added in most cases. Many restaurants, homes, towns and areas have a risotto signature, or at least a risotto style, in addition to, or instead of, a signature pasta (Italian Milano Risotto is a famous Italian classic). Risotto is a typical dish of Lombardy and Piedmont.

At the North Street restaurant LTK, Rich Vellante will try three cuisines: crab and shrimp etofe, spring vegetables and crab risotto. If the test goes well, when the crab season begins in May, he may start offering one or more of these dishes in other legal places. This is progress. However, no one believes that capturing many crabs and selling them to restaurants reduces the explosion of local residents. As Deckendelon said, the real goal is to create a new equilibrium with few crabs so that other shells can flourish again.

Today we know that Italian cuisine has four major ingredients of risotto. The first is Sofrito. Sometimes this may be a special component for a particular type of risotto. However, it is usually a mixture of vegetables, butter, oil and onions. Cook the mixture with the same pan and cook rice. The next ingredient is broth. The soup can be homemade or canned and can be beef, chicken, vegetable or fish. The third component is a flavor component. This is a component that gives a specific flavor to Italian risotto. This is from vegetables to meat, truffles, or saffron, all of which will start with these materials. Of course, the last component is Italian rice. Rice used for Italian cuisine consists of a large amount of starch and a large amount of starch. Because it absorbs a lot of liquid and remains rigid this rice is very suitable for risotto