Cook on Clay Flameware Handmade in the USA

Ingredients

• 320 g /11 oz rice
• ½ fresh onion
• 1 glass white wine
• 10 asparagus spears
• 2 carrots
• 4 baby artichokes (spiky tops cut off & de-furred)
• 3 zucchini or other summer squash
• Handful of shelled fava beans
• 50 g /1.8 oz Parmesan cheese
• Vegetable broth, a few ladlefuls
• Olive oil
• Pinch of salt and pinch of pepper

Cooking Instructions

Wash and cube all the vegetables.  Wash, peel, and thinly chop the onion.

Fry the onion slowly in a Cook on Clay Casserole/Stovetop Pot with 3 tablespoons of olive oil until the colour is light brown.  Add the rice and sauté a few minutes until it becomes transparent, then pour in the wine.

Let the wine evaporate. Add the cubed vegetables and broth to cover about 3 fingers over the rice.  Cook for about 20 minutes adding broth if necessary and stirring every so often.

Add salt and pepper to taste and stir.  Turn off the flame and add Parmesan cheese mixing two minutes.

The better kind of rice for the risotto recipes is ‘carnaroli’ or ‘vialone nano’ (in the U.S., Arborio rice is fine if you cannot find the others). Other kinds are also good except the long size rice because it hasn’t enough starch.