Spring Risotto
Submitted by happyzhangbo
Creamy arborio risotto with asparagus, peas, leeks, and fennel finished with mascarpone, Parmesan, lemon zest, and fresh chives. A showstopping spring main that feeds a crowd and tastes like the season on a plate.
YIELD
12 servingsPREP
12 minCOOK
25 minREADY
40 minWhen asparagus and peas arrive in spring, this is the risotto they were born to star in. Leeks and fennel build a sweet, aromatic base, and then the slow addition of simmering chicken stock coaxes the arborio rice into creamy submission.
The finish is where everything comes alive. Mascarpone whisked with lemon juice gets stirred in off the heat along with freshly grated Parmesan and minced chives. That combination of tangy, nutty, and bright is what separates a good risotto from one that stops conversations.
Blanching the asparagus separately and adding it partway through keeps it vibrant green and snappy instead of turning it to mush in the rice. Same goes for the peas. They just need to warm through.
Chef Tips
- Keep the stock at a low simmer in a separate pot. Adding cold stock to risotto drops the temperature and slows the starch release.
- Stir almost constantly but not obsessively. You’re encouraging creaminess, not punishing the rice.
- The risotto should flow like lava when you spoon it onto a plate. If it holds a stiff shape, it needs more stock.
- Let it rest off the heat for a few minutes after adding the mascarpone. This gives the flavors a moment to marry.
Ingredients
Directions
Heat the olive oil and butter in a medium saucepan over medium heat.
Add the leeks and fennel and sauté 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 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 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.
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