Spring Vegetable Risotto

Instructions

1. Prepare the vegetables
   Blanch the asparagus in boiling salted water for 2 minutes until bright green but still crisp. Remove with a slotted spoon and plunge into ice water to stop cooking. If using fresh peas, blanch them for 1 minute using the same method. Drain all vegetables well and set aside.
2. Sauté the base
   In a large, heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant. Be careful not to let the garlic burn.
3. Toast the rice
   Add the Arborio rice to the pan and stir to coat each grain with oil and butter. Cook, stirring constantly, for 2-3 minutes until the edges of the rice grains become translucent but the center remains white. This step is crucial for developing the risotto's texture.
4. Add the wine
   Pour in the white wine and stir constantly until the liquid is almost completely absorbed. You should no longer smell alcohol, which indicates it has cooked off properly.
5. Begin adding broth
   Add the warm vegetable broth one ladleful at a time (about ½ cup), stirring frequently. Wait until each addition is almost completely absorbed before adding the next. This gradual process takes about 18-20 minutes total. The rice should be tender but still have a slight bite (al dente).
6. Incorporate the vegetables
   When the rice is nearly done (after about 15 minutes of adding broth), stir in the blanched asparagus, peas, and diced zucchini. Continue adding broth and stirring until the rice reaches the perfect al dente texture and the vegetables are heated through but still vibrant.
7. Finish the risotto
   Remove the pan from heat. Add the remaining 2 tablespoons of butter, Parmesan cheese, and lemon juice. Stir vigorously to incorporate air and create a creamy texture (this is called "mantecare" in Italian). Season with salt and freshly ground black pepper to taste.
8. Serve
   Let the risotto rest for 2 minutes, then spoon into warm bowls. Sprinkle with the fresh herbs and additional Parmesan cheese. Serve immediately while the risotto maintains its perfect creamy consistency.