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1 cup dry white wine

2 to 3 tablespoons finely chopped mixed herbs (parsley, marjoram, basil, mint)

1 tablespoon butter

¼ cup freshly grated Parmigiano-Reggiano cheese (optional)

Heat vegetable broth in a medium saucepan and keep warm over low heat.

Heat oil in a large skillet over medium heat. Add shallots and cook, stirring, until shallots are pale yellow and soft, 5 to 6 minutes. Add rice and stir quickly for a minute or two or until rice is translucent and is well coated with savory base. Stir in ½ cup of wine and keep stirring until it is almost all reduced. Stir in remaining wine and cook in same manner. Add ½ cup of simmering broth or just enough to barely cover rice. Cook, stirring, until broth has been absorbed almost completely. Continue cooking and stirring rice in this manner adding broth ½ cup or so at a time, about 18 minutes. At this point rice should be tender but still a bit firm to the bite.

When last addition of broth is almost all reduced, add fresh herbs, butter and Parmigiano if using. Stir quickly until butter and cheese are melted and rice has a moist, creamy consistency. If risotto seems a bit dry, stir in a little more broth. Taste, adjust seasoning and serve.

RISOTTO WITH SPRING VEGETABLES

Risotto Primavera

Use whatever vegetables spring offers.

MAKES 6 SERVINGS

5 to 6 cups Chicken Broth, page 23, or canned chicken broth

5 tablespoons butter

1 medium onion, finely chopped

2½ cups arborio rice, page 5

1 cup dry white wine

1 cup fresh asparagus tips, smallest available

1 cup fresh peas or thawed frozen peas

½ cup very finely chopped zucchini

1 cup thinly sliced small white mushrooms

2 tablespoons chopped fresh basil

2 tablespoons chopped parsley

½ cup freshly grated Parmesan cheese

Salt to taste

Prepare Chicken Broth. Heat broth in a medium saucepan and keep over low heat.

Melt 4 tablespoons of the 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 butter, 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, ⅓ cup of the Parmesan cheese and remaining 1 tablespoon butter; mix well. Season with salt. Place in a warm dish. Serve immediately with remaining Parmesan cheese.

RISOTTO WITH DRIED MUSHROOMS

Risotto con i Funghi

To get the authentic flavor of this dish, use dried Italian mushrooms.

MAKES 6 SERVINGS

6 to 8 cups Chicken Broth, page 23, or canned chicken broth

1 ounce dried wild Italian mushrooms or ¼ pound fresh mushrooms, thinly sliced

1 cup warm water, if using dried mushrooms

2 tablespoons butter, if using fresh mushrooms

5 tablespoons butter

1 medium onion, finely chopped

2½ cups arborio rice, page 5

¾ cup dry white wine

½ cup freshly grated Parmesan cheese

Salt to taste

Prepare Chicken Broth. If using dried mushrooms, soak in warm water 20 minutes. Drain mushrooms, reserving liquid. Strain mushroom liquid. Rinse mushrooms under cold running water. Squeeze to remove as much moisture as possible. If using fresh mushrooms, sauté in 2 tablespoons butter until golden; set aside.

Heat broth in a medium saucepan and keep warm over low heat. Melt 4 tablespoons of the 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 butter, add wine. Cook, stirring constantly, until wine has evaporated. Add drained dried mushrooms and reserved mushroom liquid. 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