Ina's Spring Green Risotto with Artichokes
METHOD Heat on med olive oil/butter. Add leeks and fennel; sauté tender 5-7 min. Add rice;stir/coat a min. Add white wine; simmer/stir on low (wine is almost absorbed. Add/stir chix stock, 2 ladles at a time, absorbed ea before adding more; takes 25-30 min; after 15 min, add asparagus, artichokes, lemon zest, tb salt, and 1½ tea pepper. Continue cooking/stirring/adding stock til rice is tender/firm; turn off the heat; stir in mascarpone, Parm, lemon juice and chives.
SERVE w/ sprinkling of chives, Parm.
ING 1½ tablespoons good olive oil 1½ tablespoons unsalted butter 3 cups chopped leeks, white and light green parts (2 leeks) 1 cup chopped fennel 1½ cups Arborio rice 2/3 cup dry white wine 4 to 5 cups simmering chicken (or vegetable) stock or preferably homemade
pound thin asparagus 10 ounces frozen peas, defrosted, or 1½ cups shelled fresh peas 8 ounces frozen artichoke hearts, defrosted 1 tablespoon freshly grated lemon zest (2 lemons) Kosher salt and freshly ground black pepper 1/3 cup mascarpone cheese, preferably Italian ½ cup freshly grated Parmesan cheese, plus extra for serving 2 tablespoons freshly squeezed lemon juice 3 tablespoons minced fresh chives, plus extra for garnish