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RISOTTO - Spring Green Risotto With Artichokes
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| Spring Green Risotto With Artichokes 2012, Ina Garten, All Rights Reserved Serves: 4 servings 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, (or vegetable) stock or preferably homemade |
| 1 pound | thin asparagus |
| 10 ounces | frozen peas, defrosted, or 1 1/2 cups shelled fresh peas |
| 8 ounces | frozen artichoke hearts, defrosted |
| 1 tablespoon | freshly grated lemon zest,, (2 lemons) |
| Kosher salt | |
| freshly ground black pepper | |
| 1/3 cup | mascarpone cheese, preferably Italian |
| 1/2 cup | freshly grated Parmesan cheese, plus extra for serving |
| 2 tablespoons | freshly squeezed lemon juice |
| 3 tablespoons | minced fresh chives, plus extra for serving |
Directions
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-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, artichokes, lemon zest, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
When the risotto is done, turn off the heat and stir in the mascarpone, Parmesan cheese, lemon juice and chives. Serve hot with a sprinkling of chives and more Parmesan cheese.
Copyright 2012 Television Food Network G.P.
All Rights Reserved
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