Risotto is a Spring Thing!

 Risotto is a food for all seasons. Yet, nothing says spring like a good risotto accented with butternut squash,  or a bunch of asparagus tips. You can also make good use of all those strawberries by adding a pint to your shallots/onions at the start. Save a couple to garnish at the end.
Most risottos start with what will call the base. Saute onions in butter, add rice (Arborio or short grain, they absorb the flavors of the liquid in the recipe perfectly), add wine, and add stock in increments till evaporated.
Risottos take more careful cooking than other rice dishes, as a warm liquid is added gradually. It should be cooked 'al dente' and this takes longer than long grain rice. It is finished and served with a good parmesan cheese.
The following recipe is adapted from the City Kitchen, NYT. Essentially, they are made from a well seasoned risotto that is cooked ahead and allowed to cool. The cooked risotto is scooped and formed into balls. Dipped in flour, eggs and panko and fried. Serve with a green salad. If using a vegetable broth instead of a meat stock, it can be the vegetation option on your table.