Spring Green Risotto

I first made this recipe a few years ago for mother's day and I've been making it upon request ever since.  I usually don't go through the trouble (and extra cost) of getting mascorpone cheese and I use cream cheese instead.  I also often add garlic and shallots and leave out the fennel called for in the original recipe by Ina, aka Barefoot Contessa.  Besides being time consuming, its pretty easy to make.

Spring Green Risotto

Ingredients

• 1 1/2 tablespoons good olive oil
• 1 1/2 tablespoons unsalted butter
• 3 cups chopped leeks, white and light green parts (2 leeks)
• 1/2 c. chopped shallots
• 1 1/2 cups Arborio rice
• 2/3 cup dry white wine
• 4 to 5 cups simmering vegetable stock
• 1 pound thin asparagus
• 10 ounces frozen peas, defrosted
• 1 tablespoon freshly grated lemon zest (2 lemons)
• Kosher salt and freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1/3 cup mascarpone cheese (or cream cheese if you can't find or afford it)
• 1/2 cup freshly grated Parmesan, plus extra for serving

Directions

1.) Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and shallots and sauté for 5 to 7 minutes, until tender. 

 

2.) 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.

3.) Add the vegetable 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.
4.) 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.
5.) 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. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
6.) Whisk the lemon juice and mascarpone (or cream cheese) together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese. 

7.) Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of Parmesan cheese.