Wednesday, July 21, 2010

Spring Green Risotto

All I can say is WOW!  This is dish was surprisingly tasty!  I found it here.  I thought that I hated leeks, but I think I actually love them.  Also, I normally hate lemon in my cooking, but the lemon in this recipe is just subtle enough to add a nice fresh flavour.     

 What you need:
- about 6 cups chicken broth/stock
- 2 tbsp butter
- 1 tbsp olive oil
- 2 shallots, minced
- 2 leeks, chopped
- 1 1/2 cups Arborio rice
- 2/3 cup white wine
- 1 lb (400g) asparagus, cut into 1-inch pieces
- 10 oz. (250 g) frozen peas, thawed
- 1 tbsp lemon zest
- salt and pepper
- 2 tbsp lemon juice
- 1/3 cup mascarpone cheese
- 1/2 cup Parmesan cheese
 What you do:
  1. Like all risotto, you want to start by heating the broth — bring it to a boil, then reduce to simmer and let it hang out while you’re cooking. This will ensure that all liquid additions during the cooking process are already hot so the rice cooks correctly. 
  2. In a pot large enough to cook all the rice (remember, it’s going to grow as you cook it), heat the butter and olive oil over medium heat. Saute the shallots and leeks with a little salt and pepper until tender, about five minutes. 
  3. Add the rice to the pan and stir to coat all the grains with butter, cook for about one minute. Next, begin adding liquid, starting with the wine. Stirring constantly, let the wine simmer until it has evaporated almost completely, about three minutes. 
  4. After the wine has evaporated, begin adding the broth, a half cup at a time, letting it evaporate almost completely before each addition (this should take three to five minutes per addition). Make sure to stir constantly throughout the cooking process. 
  5. After the third liquid addition, add the asparagus and continue cooking like normal. Once the rice has been cooking for 15 minutes, stir in the peas, lemon zest and more salt and pepper.
  6. Continue adding liquid and stirring until the rice is tender and creamy, 20 to 25 minutes after the first liquid addition.
  7. Once the rice is cooked, turn the heat off and stir in the lemon juice, mascarpone and Parmesan. Season with salt and pepper, if necessary, and serve.

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