Spring Vegetable Risotto with Grana Padano Recipe

Spring Pesto:

1. Prepare the puree by adding the ramps and spinach to a blender. Add the extra virgin olive oil slowly, and salt to taste. Pour into a bowl and set aside.

Risotto:

1. In a heavy, wide, 14x10x2-inch casserole or pot, heat the olive oil over medium heat. Cook the scallions and shallots together for about 4 minutes until translucent, stirring often.

2. Add the rice and stir to coat with the oil. Toast the rice for 1 to 2 minutes until the edges become translucent.

3. Pour in the wine and stir well until evaporated. Add ½ cup of hot stock and ½ teaspoon of salt. Cook, stirring constantly, until all of the stock has been absorbed.

4. Add at intervals enough stock to completely moisten the rice. After the first addition of stock, stir in the peas, asparagus, and favas.

5. Stir constantly and adjust the level of heat so the rice is simmering very gently until the rice mixture is creamy but al dente. This will take about 16 minutes from the first addition of stock.

6. Remove the casserole from the heat and quickly stir in the pesto puree with a wooden spoon. Add the butter and continue to stir quickly until melted; then mix in the grated Grana Padano.

7. Adjust the seasoning with salt, if necessary, and pepper.

8. Serve immediately, ladled into warm shallow bowls, and top with shavings of Grana Padano.