Saffron Risotto with Spring Vegetable Ragout

For the stock:
2 Combine the stock ingredients in a large stock pot or dutch oven and place over high heat. As you prepare the veggies for the ragout, add the cleaned trimmings from the spring onions or leeks, green garlic, asparagus, the pea pods, and any other vegetables you decide to use. Bring the stock to a boil, then reduce the heat to medium and let it simmer for 20 minutes or so. Strain into a large bowl or measuring cup.
For the risotto:
5 Next, begin the risotto. If the stock has cooled, heat it to a simmer in a large saucepan. Place a large skillet over medium-hight heat. Add the saffron threads and heat, shaking the pan, for a minute or two until the threads are dry, brittle and fragrant. Swirl in 2 tablespoons of the butter, then add the onions, thyme leaves and 1/2 teaspoon salt. Cook over medium heat, stirring occasionally, until translucent, about 5 minutes. Add the rice and 1 teaspoon of salt, and cook, stirring constantly, until each grain of rice is translucent with an opaque pearl in the center, about 2 minutes. Add the wine, give it a stir, and let the wine evaporate. Now begin to add the stock in 1 cup increments. After each addition, give the mixture a stir, and cook at a bare simmer until most of the liquid had been absorbed. You don't need to stir it continuously, but do stir it enough to keep it from sticking to the bottom of the pan, making sure to reach into the corners (I find the flat wooden paddle in the pictures above to be the perfect tool). Continue in this way until the rice is tender to your liking, 20-30 minutes more. (If you run out of stock, it's ok; just use a bit of water.) The grains of rice should be distinct with a thick and creamy 'sauce' coating each grain. Stir in the remaining 2 tablespoons of butter and the parmesan and taste for salt.
For the ragout:
8 When the risotto is about halfway done, begin the ragout. Melt the butter and olive oil together in another large skillet over medium heat. Add the onions, green garlic and 1/4 teaspoon salt and saute until meltingly tender, 10 minutes or so. Add the wine, and cook until evaporated. Add the asparagus and enough stock to moisten, a ladleful or two, and simmer until bright green and crisp-tender. Add the peas and blanched favas and cook for another 2 minutes. Remove from the heat, and stir in the herbs and lemon juice. Taste for salt and acidity, and add a grind or two of pepper if you like.
9 To serve, mound the risotto on large plates and make a shallow well in the center. Spoon the ragout into the well. Top with freshly grated parmesan and a shower of fresh herbs.