Spring Risotto
.
Yield
12 servingsPrep
12 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
olive oil
good quality |
|
| 1 ½ | tablespoons |
butter, unsalted
|
|
| 3 | cups |
leeks
chopped, white and light green parts, about 2 each |
|
| 1 | cup |
fennel bulb
chopped |
*
|
| 1 ½ | cups |
arborio (short-grain) rice
|
|
| ⅔ | cup |
white wine
dry |
*
|
| 4 | cups |
chicken broth
simmering, preferably homemade |
|
| 1 | pound |
asparagus
thin |
|
| 10 | ounces |
peas, frozen
defrosted |
*
|
| 1 | tablespoon |
lemon zest
freshly grated, 2 lemons |
|
|
kosher salt
to taste |
*
|
||
|
black pepper
freshly ground to taste |
*
|
||
| 2 | tablespoons |
lemon juice
freshly squeezed |
|
| ⅓ | cup |
mascarpone cheese
|
*
|
| ½ | cup |
Parmesan cheese
freshly grated, plus extra for serving |
|
| 3 | tablespoons |
chives
fresh, minced plus extra for serving |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
olive oil
good quality |
|
| 23 | ml |
butter, unsalted
|
|
| 7.1E+2 | ml |
leeks
chopped, white and light green parts, about 2 each |
|
| 237 | ml |
fennel bulb
chopped |
*
|
| 355 | ml |
arborio (short-grain) rice
|
|
| 158 | ml |
white wine
dry |
*
|
| 946 | ml |
chicken broth
simmering, preferably homemade |
|
| 453.6 | g |
asparagus
thin |
|
| 289 | ml/g |
peas, frozen
defrosted |
*
|
| 15 | ml |
lemon zest
freshly grated, 2 lemons |
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 3E+1 | ml |
lemon juice
freshly squeezed |
|
| 79 | ml |
mascarpone cheese
|
*
|
| 118 | ml |
Parmesan cheese
freshly grated, plus extra for serving |
|
| 45 | ml |
chives
fresh, minced plus extra for serving |
|
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.
