Spring Risotto

Although Risotto is one of my favorite dishes of all time, I can’t help but think of it as a fall/winter dish. It’s always delicious with roasted butternut squash and zucchini, with rich parmesan. Risotto is definitely one of those cold-weather classics that makes you feel warm inside and always like you’re at home. But my love of risotto doesn’t end when the weather starts to warm up! Last weekend, we fashioned a light, springtime version of this autmnal classic, using the overwintered leeks, and herbs fresh from the garden, with a little help from the grocery store (after all, peas aren’t up yet!)

Here’s the recipe - I’m sure you’ll enjoy it too!
What you’ll need!

2 leeks cut length wise (white part only). Rinse well, as bits of sand tend to accumulate in leeks as they grow. Slice the leeks into thin “half coin” shapes, crush and chop 3 cloves of garlic, chop a handful of fresh chervil (if you don’t have chervil, a small handful of cilantro would be great too!), chop a small bunch of chives, zest two lemons, chop 1 bunch of Italian parsley, and prepare 1 cup frozen peas (rinse under water to remove ice crystals) or blanch 1 cup of fresh peas (never canned!). You’ll also need some heavy cream, the arborio rice (risotto!), a good white wine that you would drink, chicken or veggie stock (fresh made stock is always better, but Swanson’s low-sodium version is a good alternative).

Process

Heat a large pot, add a couple tablespoons of olive oil and pat of butter. In a separate saucepan, start to warm your stock over a low simmer. Don’t bring it to a boil, you just want a low heat. When the oil and butter mixture is hot, add your leeks and garlic, a good pinch of salt and start to sweat your leeks. When leeks are wilted and start to look transparent, add 2 cups of the arborio rice, stir and coat with the oil. Continue to stir until the rice starts to get a bit translucent, with only a bit of visible white. At this point, they will start to sound a bit like glass beads tinkling around in the pan.

The Risotto Nearing Ready!

De-glaze your pan with a cup of the white wine, and stir the rice and vegetable mixture. lower your heat and start to slowly add warmed stock a ladle at a time while continuing to stir. When the stock has absorbed into the rice, add another ladle of stock. Continue this process until the risotto is creamy and al dente.

Add your peas, chervil, about a 1/4 cup heavy cream and 1 cup of Parmesan cheese. Salt and pepper to taste.

Garnish with a fresh gremolata of chopped parley, zest of two lemons, a pinch of salt and a dash of pepper. Serves 4 to 6 people.

Got leftover risotto? The next day, you can make magnificent risotto cakes - keep an eye out for an article about that one in the coming days!

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Posted by Brenda on April 12th, 2007 under Cooking Fresh

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