Spring Green Risotto, Ina's Way

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons unsalted butter or 1 1/2 tablespoons margarine
• 3 cups chopped leeks, and light green parts (2 leeks)
• 1 cup chopped fennel (1/2 bulb, we didn't use, personal preference)
• 1 1/2 cups arborio rice
• 2/3 cup dry wine
• 4 -5 cups simmering low sodium chicken broth (we used vegetable stock) or 4 -5 cups low sodium vegetable broth (we used vegetable stock)
• 1 lb asparagus tips
• 10 ounces frozen peas, defrosted
• 1 tablespoon grated lemon zest (2 lemons)
• kosher salt & freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1/3 cup italian mascarpone cheese
• 1/2 cup freshly grated parmesan cheese, plus extra
• parmesan cheese, for serving
• 3 tablespoons minced fresh chives, plus extra
• fresh chives, for serving

Recipe

• 1 heat the olive oil and butte or margaine(if using)r in a medium saucepan over medium heat.
• 2 add the leeks and fennel and sauté for 5 to 7 minutes, until tender.
• 3 add rice and stir for a minute to coat with the oil and butter.
• 4 add wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
• 5 add the stock, two ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.
• 6 the whole cooking process will take 25 to 30 minutes.
• 7 meanwhile, discard the tough ends of the asparagus and cut the tips diagonally in 1 1/2-inch lengths.
• 8 blanch in boiling salted water for 4 to 5 minutes, until tender.
• 9 drain and cool immediately in ice water.
• 10 when the risotto has been cooking for 15 minutes, drain the asparagus and add to the risotto with the peas, lemon zest, 2 teaspoons of salt and 1 teaspoon pepper.
• 11 continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
• 12 whisk the lemon juice and mascarpone together in a small bowl.
• 13 when the risotto is done, turn off the heat and stir in the mascarpone mixture, plus the parmesan cheese.
• 14 allow to sit off the heat for a few minutes, sprinkle with salt and pepper to taste, and serve hot with a sprinkling of chives and more parmesan cheese.
• 15 gustare!