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2011-02-02T01:14:34Z

Created page with "Serves: 4 Active Time: 55 minutes Total Time: 55 minutes From: Barefoot Contessa Back to Basics =Ingredients= 1 1/2 tbsp. olive oil 1 1/2 tbsp. unsalted butter 3 cups chopp..."

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Serves: 4

Active Time: 55 minutes

Total Time: 55 minutes

From: Barefoot Contessa Back to Basics

=Ingredients=
1 1/2 tbsp. olive oil

1 1/2 tbsp. unsalted butter

3 cups chopped leeks white and light green parts (2 leeks)

1 cup chopped fennel

1 1/2 cups Arborio rice

2/3 cup dry white wine

4-5 cups simmering vegetable stock

1 lb. thin asparagus

10 oz. frozen peas defrosted or 1 1/2 cups shelled fresh peas

1 tbsp. freshly grated lemon zest (2 lemons)

kosher salt and freshly ground black pepper

2 tbsp freshly ground lemon juice

1/3 cup mascarpone cheese (preferably Italian)

1/2 cup freshly grated Parmesan cheese plus extra for serving

3 tbsp. minced fresh chives plus extra for serving

=Directions=

== Step 1 ==
Heat olive oil in medium sauce pan over medium heat. Add leeks and fennal and saute for 5-7 minutes or until tender. Add rice and stir for a minute to coat with oil, butter and vegetables. Add white wine and stir constantly until most of the wine has been absorbed. Add stock 2 ladles at time, stirring almost constantly and waiting for the stock to be absorbed and adding more. This process should take about 25-30 minutes.

== Step 2 ==
Meanwhile have your sous chef cut asparagus diagonally into 1 1/2 inch length and discard tough ends. Blanche in boiling, salted water for 4-5 minutes until al dente. Drain and cool immediately in ice water. If you are using fresh peas, Blanche in the boiling in the boiling water until the starchiness is gone.

== Step 3 ==
When risotto has cooked for 15 minutes, drain asparagus and add to risotto with peas, lemon zest, 2 tsp. salt, 1 tsp. pepper. Continue cooking and adding stock stirring almost constantly until rice is tender but still firm. (Taste Taste Taste!)

== Step 4 ==
Whisk lemon juice and mascarpone together in a small bowl. When the risotto is done stir in the mascarpone mixture along with the Parmesan cheese and chives. Set aside of the heat for a few minutes. Sprinkle with salt and pepper. Serve hot with a sprinkling of chives and more Parmasan cheese.

Dinners/spring green risotto - Revision history

Zurving: Created page with "Serves: 4 Active Time: 55 minutes Total Time: 55 minutes From: Barefoot Contessa Back to Basics =Ingredients= 1 1/2 tbsp. olive oil 1 1/2 tbsp. unsalted butter 3 cups chopp..."