Name: Risotto Marzolino (Springtime Risotto)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 pound asparagus; 1 cup heavy cream; Juice of 1 lemon; 3 large artichokes; 6 cups vegetable broth; 2 to 3 tablespoons unsalted butter; ½ teaspoon saffron threads, chopped; ½ cup grated Parmesan cheese; 2 cups Arborio rice; 1 small onion, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cucina Ebraica

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.