Dinners/spring green risotto
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.
