Risotto Marzolino

Springtime Risotto

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

March (Marzo) is the month when asparagus and artichokes appear at the market. Inspired by a recipe in Milka Passigli’s Le ricette di casa mia, this festive saffron-tinged risotto uses both vegetables. Again, this dish might profit from a little grated lemon zest and chopped fresh parsley, basil, or mint.