Spring Green Risotto from Ina Garten PRINT
- YIELD: 4 servings
I’ve made many version of risotto. I decided to try this recipe, because of the marscapone cheese, which I figured would add a nice creaminess of the marscapone (Italian cream cheese). I didn’t have any, but I found a recipe for a marscapone substitute, which you can find posted here. It worked well!
Risotto makes a nice comfort dish and it’s not hard to make at all.
|1½||tablespoons good olive oil|
|1½||tablespoons unsalted butter|
|3||cups chopped leeks, white and light green parts (2 leeks)**|
|1||cup chopped fennel (NOTE: I didn't use this)|
|1½||cups Arborio rice|
|⅔||cup dry white wine|
|4 to 5||cups simmering chicken stock, preferably homemade|
|1||pound thin asparagus|
|10||ounces frozen peas, defrosted, or 1½ 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, approx 2 lemons (NOTE: I used the juice of one lemon because I didn't want to overpower the risotto)|
|⅓||cup mascarpone cheese, preferably Italian|
|½||cup freshly grated Parmesan, plus extra for serving|
|3||tablespoons minced fresh chives, plus extra for serving|
|NOTE: I didn't have leeks, so I used 1 large minced shallot and it worked out just fine|
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 25 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.
**NOTE: Ina says to add the asparagus after 15 minutes of cooking, but I waited until the last five minutes. I didn’t want overcooked asparagus and this worked perfectly!
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.