Carnaroli risotto with carrots, zucchini, and peas sautéed just enough to retain color and bite. Hot stock is added gradually before butter and Parmesan finish the off-heat mantecatura. Creamy and glossy, yet every grain remains distinctly al dente.
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Cut the carrot into small dice and the zucchini into similarly sized pieces; finely chop the white onion. Keep the vegetable stock very hot in a separate pot at the gentlest simmer. Do not rinse the rice; its starch is essential for the risotto.
Heat 40% of the olive oil in a skillet over medium-high heat. Sauté the carrot for 3 minutes; add the zucchini and cook for another 2 minutes. Add the peas and 20% of the salt and sauté for 1 minute. Remove while the vegetables are glossy, tender outside, and still firm to the bite.
In a medium pot heat the remaining olive oil with 40% of the butter. Cook the onion over medium heat for 3–4 minutes, until translucent and soft without browning. Add the Carnaroli rice and toast for 2 minutes, stirring, until very hot and slightly pearly. Pour in the white wine and cook for 1–2 minutes, until almost completely evaporated.
Add about 90% of the hot stock, one or two ladles at a time, maintaining a gentle simmer and stirring frequently. Wait until each addition is almost absorbed before adding more. Cook this way for 16–18 minutes. With 3 minutes remaining, add the sautéed vegetables and 60% of the salt. Stop when the grains are al dente and the risotto still flows when the pot is tilted.
Remove the pot from the heat. Add the remaining 60% of the cold butter, the Parmesan, pepper, and remaining salt. Stir vigorously for 1–2 minutes to emulsify the starch, fat, and stock. Adjust with the final 10% of the stock until glossy, creamy, and all'onda, forming a slow wave when the pot is moved. Serve immediately. Vegetables with bite and rice that flows—that is where risotto lives.
