Spring Vegetable Risotto
By Jaret Foster

1 1/2 cup Arborio Rice
2 quarts Vegetable Stock
1/2 cup Dry White Wine, such as Pinot Gris
1/2 cup Onion, diced
1/2 cup Baby Carrot, diced
1/2 cup Asparagus, trimmed and cut into ½ in. pieces
1 Bay Leaf
Salt and fresh cracked black pepper to taste
1/4 to 1/2 cup Ricotta Salata, shaved
3 Tablespoons Extra Virgin Olive Oil

Warm the vegetable stock and set aside.

Using a heavy bottomed sauté pan large enough to hold three times the amount of un-cooked rice, heat the oil, add the onion and sauté till translucent. Add the rice and stir to cover the grains, about one minute.

When the rice begins to pop and has become transparent pour in the wine and stir until the wine is almost completely absorbed. Add the warm stock 1/2 cup at a time stirring until each addition has been absorbed.

When most of the stock has been added, stir in the carrots, bay leaf and asparagus. Continue stirring in stock and season with salt and pepper. Taste a few grains of rice to check for doneness; it should be slightly al dente (retaining a little resistance in the center of the grain).

To serve, spoon the risotto onto warm plates or into a serving dish and sprinkle with Ricotta Salata Cheese.

Serves Four