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Wednesday, June 11, 2008

Spring Risotto

I actually made and photographed this a few weeks ago, just haven't gotten around to posting it before now. It was delicious, but not a big hit with the boys, so I don't think it will be joining our regular rotation.

If I hadn't had chicken on hand, we might have had a veggie dinner, but I did, so we didn't. The chicken (boneless skinless breasts, from a new farmers' market purveyor) I just pounded to even thickness (about 3/8"), then sautéed in a little butter and olive oil and topped with some of the gremolata from the risotto recipe. Yum.
Spring Vegetable Risotto
adapted from Cook's Illustrated, May/June 2008

Gremolata
2 T minced fresh flat-leaf parsley, stems reserved
2 T minced fresh mint leaves, stems reserved
1/2 t grated lemon zest

Combine in a small bowl and set aside.

Risotto

1 lb asparagus, tough ends snapped off and reserved, rest cut on bias into bite-sized pieces (I think I used 1/2 lb because that's what I had on hand)
2 medium leeks, non-leafy parts halved lengthwise, washed and thinly sliced, greens reserved
4 C low-Na chicken broth (or broth made from homemade stock)
3 C water
5 T unsalted butter
salt and pepper
1/2 C frozen petite peas
2 medium cloves garlic, pressed
1 1/2 C arborio rice
1 C dry white wine
1 1/2 oz grated parmesan cheese
2 t freshly-squeezed lemon juice



1. Chop asparagus ends and leek greens into rough pieces, and put them into a pot with herb stems, broth and water. Bring to a boil then simmer 20 minutes. Strain out solids and return broth to saucepan and keep warm over low heat.

2. Heat 1 T butter in dutch oven over medium heat until foaming subsides. Sauté asparagus with a pinch of salt and some pepper until crisp-tender, 4-6 minutes, then add the peas for 1 minute. Set aside on a plate.

3. Melt 3 T butter in same (empty) dutch oven over medium heat until foaming subsides, then add leeks, garlic, 1/2 t salt and 1/2 t pepper. Cook until leeks are softened, 4-5 minutes. Add rice and cook about 3 minutes, stirring quite a bit, until grains are translucent around the edges. Add wine and keep cooking and stirring until it's fully absorbed, 2-3 minutes.

4. Add 3 C hot broth to rice/leek mixture. Simmer, stirring frequently, until almost fully absorbed, then repeat with smaller amounts of broth until rice is just cooked through (not mushy, but no hard bit in the middle, either). Take pan off heat and stir in remaining butter, parmesan, and lemon juice, then fold in asparagus and peas and some of the gremolata (or you could put it on top).







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1 Comments:

Blogger PhatNat said...

Oh my stars! You are amazing and I'm exhausted just reading the directions. If a recipe has more than three steps my eyes start to glaze over! Hmmmm....glaze.....do something with a glaze next so I can at least enjoy the pictures!
I'm going to invite myself over for dinner- watch out!

nat!

June 13, 2008 at 8:11 AM  

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