SPRING GREEN RISOTTO

A wonderfully fresh-tasting green risotto that blends the very best young tastes of spring ... chives, asparagus, peas, arugula, ... with sparkling shards of sweet pink proscuitto. Risotto is foolproof, fast and a great foil for fresh flavors every season of the year. As an entrée or side, lunch or dinner it can’t be beaten. Master it. To keep the risotto piping hot, it is best for each diner to eat from the outside in. Serves 6-8.

1. Bring the broth to a boil in a small saucepan. Meanwhile heat the oil in a heavy sautee pan. Add the onion and garlic and cook over medium heat until soft, 5 minutes. Then add the rice, stir and cook another 3-5 minutes until the rice begins to turn golden.
2. Slowly add 1 cup of the hot broth to the rice, stirring periodically. When the broth has been absorbed, add 1 cup more broth, stir and allow it to be absorbed. Repeat until you have only 1 cup of broth remaining. Altogether the rice should cook 25-30 minutes.
3. Add the arugula, peas, asparagus, the chives and dill and stir to heat them. Add the last cup of broth, stir and just as the broth is almost absorbed, add the proscuitto and Parmigiano. Incorporate them well, season to taste. Serve immediately.