Method

Trim the asparagus & slice on the diagonal, leaving the tips whole. Add the trimmings to your vegetable broth as it simmers.

To prepare your artichokes, trim away the outer leaves & cut a slice off the top. Halve the artichoke & remove the hairy choke if it has one, then cut each half into fine slices 1/8 inch thick. (Keep them covered with cold water & a little lemon juice to prevent their turning black.)

Heat the olive oil in a wide pot & sauté the onion until well softened. Add the asparagus, zucchini, & peas, & sauté on high heat for a minute to just take in the flavors. Add the rice, turning it through so that it is well coated with oil. Season with salt & pepper, then add the wine, & allow it let to bubble away. Add 2 cups of hot broth, lower the heat, & simmer for about 10 minutes, until much of the broth has been absorbed. Add another cup of hot broth, stirring gently & adding another cup of broth when necessary as it is absorbed, for about 20 minutes, or until the rice is tender & creamy. Don’t let the risotto get so dry that you have to keep stirring.

Remove from the heat, then mantecare by adding the butter, Parmesan, & parsley, & stirring gently. Add salt to taste if needed.

Just before your risotto is ready, drain the artichokes, pat dry with paper towels, & pat lightly in flour on both sides. Use a nonstick skillet that will fit the artichokes in one layer if possible. Just cover the bottom with oil & heat up. Add the artichokes & fry until golden & crisp on both sides. Transfer onto a plate lined with paper towels to drain. Serve the risotto with a heap of hot, fried artichokes on top, plus fresh mint, extra Parmesan, & black pepper.

Serves 4

Note: "The winning stroke here is the fried artichokes on top. The combination of the artichokes & fresh mint to pull through the risotto as you are eating is truly great. When you are making your vegetable broth, be sure to add the trimmings from the asparagus to give a depth of flavor." Tessa Kiros

Reprinted with permission from © Venezia Food & Dreams by Tessa Kiros, published by Andrews McMeel click for book review

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