I love a great Risotto. It is so universally delicious, and you can use it by adding anything you desire. I have made it with frozen asparagus and frozen peas and any frozen vegetables, also with any leftover vegetables at the end of the week, or I have made it by adding leftover meats. Use your creativity, instincts and be intuitive and it will turn out great every time. Enjoy!!!
1 1/2 hours
- 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 cup chopped fennel
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 4 to 5 cups simmering vegetable stock, preferably homemade
- 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, preferably Italian
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons minced fresh chives, plus extra for serving
Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 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 to 30 minutes.
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 cheese.
Add any or all left over vegetables or meat from the week, anything your heart desires. Be creative.
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