Categories: Pasta
Ingredients
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp unsalted butter
- 3 cups chopped leeks, white and light green parts
- 1 cup chopped fennel
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 4-5 cups simmering chicken stock
- 1 lb thin asparagus
- 1 tbsp freshly grated lemon zest (2 lemons)
- Kosher salt and black pepper
- 2 tbsp fresh lemon juice
- 1/3 cup mascarpone cheese
- 1/2 cup grated Parmesan
- 3 tbsp minced chives
Directions
-
Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5-7 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 25-30 minutes.
-
Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4-5 minutes, until al dente. Drain and cool immediately in ice water.
-
When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the lemon zest, 2 tsp salt and 1 tsp pepper. 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.