Spring Green Risotto With Artichokes
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
55
Spice
41
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.5 tbsps
Olive Oil (good)1.5 tbsps
Unsalted Butter1 cup
Fennel (chopped)1.5 cups
Arborio Rice2 cup
White Wine (dry)5 cups
Chicken (simmering)450 g
Asparagus (thin)2 tbsps
Lemon Juice (freshly squeezed)Directions:
1
Watch how to make this recipe
2
Heat the olive oil and butter in a medium saucepan over medium heat
3
Add the leeks and fennel and saute for 5 to 7 minutes, until tender
4
Add the rice and stir for a minute to coat with the vegetables, oil, and butter
5
Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed
6
Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more
7
This process should take 25 to 30 minutes
8
Meanwhile, cut the asparagus diagonally in 1-inch lengths and discard the tough ends
9
Blanch in boiling salted water for 4 to 5 minutes, until al dente
10
Drain and cool immediately in ice water
11
(If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone
12
) 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
13
Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm
14
When the risotto is done, turn off the heat and stir in the mascarpone, Parmesan cheese, lemon juice and chives
15
Serve hot with a sprinkling of chives and more Parmesan cheese