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SPRING
GREEN RISOTTO
Recipe
courtesy of:
Courtesy
Ina Garten from her new cookbook Back
to Basics
Ingredients
1- 1/2 tablespoons
good olive oil
1-1/2 tablespoons 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 to 5 cups simmering chicken stock
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1
1/2 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
1/2 cup freshly grated Parmesan cheese,
plus extra for serving
3 tablespoons minced fresh chives, plus
extra for serving
Method
Heat the olive oil
and butter in a medium saucepan over medium
heat. Add the leeks and fennel and saute
for 5 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 1 1/2-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 for
15 minutes, 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.
Recipe
courtesy of:
Courtesy
Ina Garten from her new cookbook Back
to Basics
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