Photo: The Mary Lane
Traditionally a winter comfort food, some New York City restaurant are turning to creamy risotto to highlight farm-fresh spring vegetables. Here are a few of them:
Chef Andrew Sutin from The Mary Lane: Spring Onion Risotto with nettles, wild garlic, pine nuts, aleppo pepper
Chef Patrick Ryan from Market Table: Grilled Faroe Island Salmon, with fava bean risotto, trumpet mushroom, parsley pistou.
Chef Alfred Portale, from Portale: Risotto with morel mushrooms, asparagus, sugar snap peas, fava bean leaves, pecorino.
Chef Michele Casadei Massari, from Lucciola: 72 Réamur Buono, with Riso Buono, roasted asparagus, salted butter, white vinegar.
Chef Andy D'Amico, from Marseille: Risotto with asparagus, peas, lemon, parsley, grana.
Fun Fact: Risotto was first introduced to Sicily and Spain in the 14th century when Arabs brought rice to the region. According to reports, a young artist named Valerius created the first risotto dish by adding saffron to it.