Monday, April 26, 2010
Risotto alla Primavera
well followers, I've been looking to make this risotto for quite some time now, seeing as how I haven't done a risotto post since near the very beginning and seeing as its spring time Risotto alla Spring seems just perfect. Also staying in line with my current zeal for using lemons, I though this fit the bill quite perfectly. It's savory, tangy, flavorful and easy if you don't mind stirring for 35-40 minutes!
Serve this as a beautiful first course/side dish or in larger portions as a full meal like we did. It fills you up but doesn't weigh you down because it has all of the wonderful spring vegetables!
Also thanks to Rachel again for the photos and all of my wonderful friends (Rosie, Rachel, Lani and Catia) for always being so willing to eat my creations! Thanks girls!
Risotto alla Primavera
2 shallots- thinly sliced
1 leek- thinly sliced
3-4 tbsp of olive oil
500 g arborio rice
1/2 cup white wine (preferably sauvignon blanc)
a bunch of fresh asparagus (tough ends cut off, cut into 1.5 inch pieces)
300 g box frozen peas
grated zest of 2 lemons
2 tsp salt
1 tsp pepper
4-6 cups of vegetable or chicken broth
1 tbsp butter
3/4 cup grated parmigiano reggiano cheese (more/less also depending upon how you like it)
1. heat the olive oil in a heavy bottomed pan over medium heat, add the shallots and saute for 1 minute, then add the leeks. Saute until tender (5-7 minutes)
2. add the arborio rice and stir to coat in the liquid that the leeks let off, when starting to get dry, add the white wine and stir for a few minutes until the wine is almost absorbed.
3. add the broth 1 ladle at a time, stirring constantly. Wait for each ladleful to be absorbed before adding the next (this process takes about 30-40 minutes)
4. while cooking the risotto, blanch the asparagus in boiling water for 4-5 minutes, then immediately drain and run under cold water.
5. 15 minutes after the first ladleful of broth has been added, add the frozen peas and the asparagus, along with the grated lemon zest, salt and pepper.
6. Continue the cooking process (adding broth) until the rice is tender but still has a bite (al dente).
7. turn of the heat, stir in the butter and parmigiano cheese, and serve immediately!