Spring Vegetable Risotto
Keep the bouillon mixed with saffron warm in a small saucepan.
Heat the butter and brown the onions in a large skillet over high heat.
Add the rice, mix well, and wait until it becomes transparent.
Add the peas, beans, parsley and white wine.
Add a ladle of bouillon and wait until the rice has absorbed all of the bouillon.
Repeat until the bouillon has been used up, waiting for bouillon to be absorbed between each ladle.
When there is no more bouillon, the rice is cooked and starts to become sticky.
At this point, add the Mascarpone and Parmesan; mix well, season to taste and serve hot.
Perfect wine pairing
More about this grape varietyChardonnay de France
The power behind refinement and full body. Chardonnay has become the most renowned white grape variety in the world of wines. It typifies French chic with its smooth palate and long finish. Always amazing with shellfish and fine fish. Scallops, whether simply sautéed or in a tartar with truffles, are an excellent pairing. This very chic combination is both mouthwateringly eye-appealing and easy to make. With the finesse of the meat and the elegance of the bouquet, it is pure pleasure. Chardonnay’s long finish perfectly complements the scallop’s powerful flavor. It is also the wine of choice for a Tarama Soufflé. It is a very creative match with pears. To prove its power and noble character, Chardonnay here pulls off a breathtaking harmony between the savory flavor of Roquefort cheese, the sweetness of the pear, and the long-lasting aroma of saffron. A miraculous combination that you simply cannot miss.
