About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Risotto with Zucchini | Main | Risotto with Vegetables and Red Wine »

Risotto with Spring Vegetables, Tomato, and Basil


You've no doubt been reading the previous blog entries of all of the wonderful risottos my fellow comrades in Pomodori E Vino have been creating. They've all looked so delicious. It is now my turn for a risotto, and another keeper it is. My version was Risotto with Spring Vegetables, Tomato, and Basil. In this version you saute chopped onion, carrot, celery, and zucchini. You take half of the softened vegetables out of the pan, and then add your rice and begin the stirring process. I used home-made meat broth that I had made previously and frozen. After 25 minutes of adding simmering broth, 1/2 cup at a time, and stirring non-stop, you add back in the other half of the cooked vegetables, diced tomato, and thawed frozen peas. When the rice is tender, you remove from the heat and stir in more butter and grated Parmesan cheese. When all is combined, you then mix in shredded basil.

I really enjoy risotto, and this recipe was another wonderful one. I loved the addition of the fresh tomato and basil. It really made this recipe more fresh and lighter-tasting. Wonderful for spring or summer.

Here's a close-up of the risotto. Can you tell how creamy it was?

Comments (2)

Cindy, I´m reading your post from a vegetarian hostel on the top of a mountain facing Arenal Volcano in Costa Rica. I just showed your post to the chef. He plans to make this dish for the people here tonight. Sadly, we will have left for another location and won´t be here to enjoy it.

Deborah-That's great. The guests will all love it. Hope you're having a great vacation.

Marcella Hazan:

Of course it is beautiful and creamy, Cindy, and it is important to understand the reasons. One is the stirring, which loosens the outer layer of starch from the rice kernels. The other is the all-important step after the risotto is done, stirring in - OFF HEAT - butter and parmesan. It is called "mantecare" which means to whip up. It corresponds to the thorough tossing of pasta with its sauce that I keep insisting on, to the disappointment of those who like to top a plate of pasta with a neat little mound of sauce.

You did it right, Cindy, my compliments and gratitude.

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The previous post in this blog was Risotto with Zucchini.

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