Spring green risotto

Last night Lalah and I made risotto. Risotto, of course, is another one of those Scary Food Things I've always been too intimidated to try. All that stirring! And who's to say what al dente really is? I can't be responsible for judging these things!

But we made risotto, and it turned out beautifully. I pretty much demanded that we try Ina Garten's Spring Green Risotto recipe. The seatback TVs on my long flight back to Atlanta from San Francisco last month featured the Food TV channel with Ina Garten cheerfully making this risotto. People, I hope you will never be strapped into a chair and made to watch Parmesan cheese softening luciously into tender arborio rice in a glorious closeup as you're gnawing on airplane peanuts. It's torture.

I'd been thinking about this risotto for weeks, so I was ready to get to it.

This recipe is particularly enjoyable because it introduces a number of spring vegetables to the line-up. Asparagus, peas, leeks, fennel. Risotto primavera!



Revelations:

First, as expected, risotto is a demanding but extremely pleasurable dish to make. It's not a good idea if you're really hungry, because Lord knows, it takes some time. It's a very good idea if you feel like taking your time, having a cooking experience, sipping some wine while you stir, filling your kitchen with delectable fragrances.



The overall texture and vibe of this dish was just what we wanted. It was creamy and comforting and filling and rich. You'll taste many layers of flavor in this dish. They all play beautifully together. Creamy rice, earthily sweet asparagus, savory broth, the bright blanket of lemon tying everything together.




This recipe makes a lot. Invite a crowd over for this one. A crowd that's not in a hurry.

Spring Green Risotto

nocoupons1 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 stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
* Note: This is a lot of lemon zest. Lalah and I both loved the prominence of the lemon flavor in the finished dish, but if you are not nutty about lemon, you may want to start with the zest from one lemon, taste, and work up from there. *
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice (ditto on the mention of zest above)
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
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 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 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. ( * Note: 2 teaspoons of salt felt like a lot. We added one and found it to be sufficient.)

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.

— from Food Network's Barefoot Contessa