Spring Green Risotto
1½ tablespoons good olive oil
1½ tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1½ cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1½ cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
½ cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving
- Heat the olive oil and butter ii medium saucepan over medm.im
heat. Add the leeks and fennel and sauté for S to 7 minutes, until
tender. Add the rice and stir for a minute to coat with the vegetables,
oil and butter. Add the white wine and simmer over low heat,
stirring constantly, until most of the wine has been absorbed. Add
the chicken stock, 2 ladles at a time, stirring almost constantly and
waiting for the stock to be absorbed before adding more. This process
should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally In 1½-Inch lengths
and discard the tough ends. Blanch in boiling salted water for 4 to
5 minutes, until al dente. Drain and cool immediately in ice water
(If using fresh peas. blanch them in boiling water for a few minutes
until the starchiness is gone.)
- When the risotto has been cooking for15minutes, drain the asparagus
and add it to the risotto with the peas, lemon zest, 2 teaspoons salt and
1 teaspoon pepper. Continue cooking and adding stock stirring almost
constantly until the rice is tender but still firm.
- Whisk the lemon juice and mascarpone together in a small bowl,
When the risotto is done, turn off the heat and stir in the mascarpone
mixture plus the Parmesan cheese and chives. Set aside off the heat
for a few minutes, sprinkle with salt and pepper, and serve hot with a
sprinkling of chives and more Parmesan cheese.
