Sunshine has returned to these wildwood hills, and it’s brought me a wealth of joy. Washing dishes and testing recipes have become activities wrapped in cheery beams of vitamin D. Even when the pan resists my scrubbing or the recipe is fighting back, my attitude manages to stay bright and hopeful. So, I hope the sun finds you, wherever you are.

If your weather isn’t cooperating or you’re feeling frustrated or overwhelmed in this stormy chapter of history, I have a recipe that will help you unload your negativity, and in turn, give you one of the most delectable and comforting dishes on this planet: risotto.

Before you dive in, I should warn you: risotto doesn’t mess around. It’s not hard to make BUT it is high maintenance. You can’t step away, you can’t prep other food or make a cocktail - risotto demands your full and undivided attention.

There is A LOT of stirring involved. I mean, just a crap ton of stirring. And just when you don’t think you can stir anymore, you MUST stir - and yes, your arm will be sore tomorrow. But you know how I said this recipe helps unload negativity?? It’s in the stirring. That's where you can channel all your pent up anxiety and fear - just give that poisonous energy to your aggressive stirring, letting your risotto swallow it all, and beautifully redeem it with new life.

When it’s all over, and sweat is beading at your temple and your arm is starting to ache, you’ll take one bite of that perfectly creamy savory pot of heaven, and all your exhaustion will melt away and be met with pure bliss. So get yourself a nice chilled glass of dry white wine, sink into the nearest chair facing the setting sun, and enjoy the fruits of your labor.

(Since high-maintenance-pants risotto won’t let you even glance at other food while you make it, I recommend serving it with low-to-no maintenance accompaniments, such as: roast chicken (which can cook while you make the risotto), a salad (which can be made prior to risotto), short ribs or pot roast - anything that mostly cooks itself without you.)

Parmesan Spring Risotto

Serves 4 to 6

Ingredients:

5 cups chicken broth (low sodium if using store-bought)
5 tablespoons unsalted butter, divided
1 medium shallot, chopped fine
5 garlic scapes OR 8 garlic cloves, chopped fine
1 medium lemon, zested and juiced
1 ½ cups Arborio rice
¾ cup dry white wine
Salt to taste
6 stalks asparagus, woody ends snapped off and sliced on the bias into about 3” pieces
½ cup freshly grated parmesan cheese
¼ teaspoon ground white pepper
Freshly ground black pepper to taste
1 large handful of sugar snap peas, blanched (optional)
1 small bunch of pea shoots, or pea tendrils, or pea flowers (optional)

Instructions:

Heat broth in a large pot over medium heat. Just before it boils, reduce heat to low.
Heat a large Dutch oven (or other heavy-bottomed pot) over medium heat. Once heated, add 4 tablespoons of butter.
Once butter melts, add in shallots and garlic scapes (or cloves). Cook for 7 to 8 minutes, or until shallots and garlic scapes are soft and translucent. If you’re using garlic cloves in place of scapes, wait about 4 minutes before adding them to shallots. Be careful not to brown and stir regularly.
Stir in lemon zest and rice. Cook for another 3 to 4 minutes or until rice is translucent and slightly white at it’s center. Keep steady watch and do not let anything brown, stir regularly.
Add wine, still stirring, until wine has been fully absorbed.
Add in 1 cup of the hot broth, stirring as needed to prevent browning. Once rice begins to get pretty thick, add another ½ cup of broth.
Continue to repeat this process, adding ½ cup of broth every time the rice begins to thicken. Keep stirring and season with salt to taste as you cook.
After 15 minutes of cooking, add the asparagus to the rice and continue step above: adding ½ cup of broth every time the rice begins to thick, while stirring constantly and seasoning with salt as you go. Repeat this process until rice is tender but still somewhat firm in the center. Don’t feel like you have to use all your broth if you reach that point before it’s gone!
Then stir in lemon juice, remaining tablespoon of butter, and parmesan. Stir vigorously to combine.
Add in white pepper, freshly ground black pepper to taste, and adjust salt if needed. Stir and allow to rest for 2 minutes before serving.
You want an oatmeal-like consistency, nice and thick BUT not so thick that it’s stiff and gelatinous. It should be creamy and pliable. You can always add a splash more broth if you thick it’s become too stiff.
If using blanched peas and shoots/tendrils/flowers - go ahead and add them as a garnish on top. Or just skip all the peas and garnish with a simple grating of fresh parm and couple wedges of lemon!