Outside my window, it appears the rain has taken a horizontal pattern, with occasional flurry metamorphosis occuring. Sigh. It doesn’t feel that cold and raw. There is that distinct almost-spring smell in the air. The ground is wet and thawing. What that means is it’s not yet time to sit outside at Morandi and eat fava bean salad with an aperol spritz. No, not yet.
It does mean we can begin the dream of spring ingredients, but we still need something to warm us up. I can’t think of anything better than this spring pea risotto with basil and lemon, from La Tartine Gourmande (a lovely site). It’s one of those dishes that can magically be light and fresh, yet comforting and hearty. I haven’t seen peas on the menus yet, but here are a few places you might indulge in a delicious risotto:
Il Buco, Risotto ai Radicchio: Principato di Lucedio Vialone Nano rice,raddichio, gorgonzola, sage, aged balsamic (Noho)
Sorella, Risotto with Apples, Chanterelles, Caramelized Onions, Robbiola (LES)
Lil Frankies, Risotto Parmigiano: Risotto with Proscioutto di Parma, Parmigaino and an aged balsamico (East Village)
Risotteria*, Risotto with Asparagus and Saffron (West Village)
Salt, Caramelized Onion Risotto with Red Wine Reduction, Lamb’s Lettuce
*I’ve never tasted their risotto, but there are about 8 million offerings of risotto on their menu, so it can’t be all that bad?