Risotto alla Primavera - Instructions
Serve it as a first course, as the Italians do, followed by fish or chicken, or offer
it as a light main course on a warm evening. Pair it with an antipasto and warm,
In a medium saucepan over moderate heat, bring the broth to a simmer. Cover; keep warm
over low heat.
In a risotto pan over medium-low heat, melt 2 tablespoons of the butter with the oil.
Add the onion, leek, and garlic. Sauté until translucent, about 5 minutes.
Add rice and stir until it is translucent at edges but still opaque in center, about 3
minutes. Add wine and simmer, stirring often, until almost all liquid is absorbed,
about 1 minute. Continue in this way, adding broth 1 cup at a time, and stirring