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1
Bring the chicken stock to a boil in a medium pot over medium-high heat and lower the flame to a simmer.
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2
Heat the olive oil in a large pot over medium heat.
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3
Add the onions and cook, stirring frequently, until they are soft and translucent, about 5 minutes.
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4
Add the rice and continue to cook, stirring constantly, for 4 minutes.
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5
Add the white wine and salt and continue to cook, stirring vigorously, until the wine has completely evaporated.
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6
Add 1 cup of the chicken stock and continue to cook and stir vigorously.
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7
When the chicken stock has been almost completely absorbed, about 7 minutes, add another cup of the chicken stock and continue to cook, stirring constantly but not vigorously.
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8
When the chicken stock has been almost completely absorbed, add the remaining 2 1/2 cups chicken stock and continue to cook, for a total cooking time of about 25 minutes, stirring gently so that the rice does not stick.
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9
Stir in the butter and Parmesan and mix to incorporate.
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10
Taste and adjust the seasoning.
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11
Transfer to a platter or serving plates and finish with a generous turn of the pepper mill.
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12
Bring a medium pot of salted water to a rolling boil over high heat.
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13
Add the peas and carrots and boil for 2 minutes (if using frozen peas, then just cook the carrots).
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14
Strain the vegetables through a fine-mesh sieve and cool under cold running water.
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15
Set aside.
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16
Add the cooked peas and carrots and the chives to the risotto when you add the butter and Parmesan.
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17
To shuck the fava beans, bring a medium pot of salted water to a rolling boil over high heat.
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18
Meanwhile, fill a small bowl with ice water.
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19
When the water is boiling, add the fava beans and cook for 90 seconds.
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20
Immediately remove the beans with a strainer and place them in the cold water until cool, about 2 minutes.
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21
Keep the pan of water at a boil.
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22
Drain the beans, then peel off the tough outer skins; set aside.
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23
Add the spinach to the boiling water, and cook for 1 minute.
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24
Strain the spinach and beans and cool under cold running water.
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25
Set aside.
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26
Heat the olive oil in a medium saute pan over high heat.
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27
Add the mushrooms and salt and cook, stirring frequently, until the mushrooms begin to brown.
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28
Remove them from the heat and set aside.
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29
Add the cooked beans, spinach, and mushrooms to the risotto when you add the butter and Parmesan.
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30
Instead of adding the 2 tablespoons butter from the Basic Risotto recipe at the end, melt them at the beginning of cooking in a large saute pan over medium heat.
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31
Then, add the fresh fennel, onions, and ground fennel and cook, stirring frequently, until the fresh fennel is soft and the onions are soft and translucent, about 10 minutes.
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32
Add a few tablespoons of water, if necessary, to ensure that the vegetables do not brown.
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33
Set aside and proceed with the recipe as directed
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34
Add the cooked fennel mixture to the risotto when you add the Parmesan at the end.
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35
Add the prosciutto along with the onions at the beginning of the cooking process.
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36
Soak the saffron threads in the warm water for 5 minutes.
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37
Set aside.
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38
Add the saffron to the risotto along with the final addition of chicken stock.
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39
Proceed with the recipe as directed.
