There are tons of signature dishes that are rightfully confined to their accompanying season. In large part, this makes sense. You won’t catch a rich and heavy beef stew simmering on my stovetop in July, and it feels wrong to make gazpacho in the dead of winter when a blanket and a warm bowl of soup are more in order.
But there is a dish that appears month after month in my kitchen, mostly motivated by persistent requests from my family and friends: risotto.
Whether you are someone who is simply trying to figure out what to make for dinner tonight, or you are like me and you are always looking to incorporate seasonal ingredients into every dish, risotto is the perfect candidate. Its blank canvas lends itself to both the most adventurous chefs as well as the average home cook. This creamy, nutty dish is also one of my favorite to make because, well, have you ever met anyone who doesn’t love risotto?!
Risotto has caught a bad reputation for being difficult to make and labor-intensive. While the dish does require a bit of an arm work out (kill two birds with one stone), it is mostly a labor of love. And it is certainly more deserving of that love and attention than your typical dish. To get that notable velvety consistency, cooking liquid must be added continually, while the rice is constantly agitated, in order to release the starches and achieve that blissful texture.
The constant stirring might be hard work, but its worth it because of the seasonal fun that comes along with it. Each season brings with it an array of produce to choose from and when it comes to deciding what each batch will feature, I can't help but feel like a kid in a candy shop.
For this spring season, I will do a fresh herb sauce swirled in at the end and accompanied by peas and asparagus (check out my Spring Risotto recipe). Summer risotto begs for a base made out of candy-like summer tomatoes. Winter risotto longs for an umami-packed homemade mushroom broth paired with a mix of sautéed wild mushrooms, while a roasted pumpkin risotto is great for the fall.
Not only can you switch up the produce that accompanies the foundation, but you can also swap Arborio rice, the traditional short-grain rice used for risotto, for an earthier whole grain such as farro or barley.
So in the wake of this beautiful spring season, I invite you to have some fun and play with this versatile, Italian dish! I promise you won’t regret it, and neither will your family come dinner time.
