Inspired by Ina Garten
1 1/2 tbsp extra virgin olive oil
1 1/2 tbsp butter
2 leeks, chopped, white and light green parts only
1 fennel bulb, chopped
1 1/2 cups Arborio rice
2/3 cups Ariel de-alcoholized chardonnay
4-6 cups chicken stock, simmering
1 bunch thin asparagus, ends removed
10 ounces fresh or frozen peas
freshly grated lemon zest, from 2 lemons
sea salt and freshly ground pepper
1/3 cup mascarpone cheese
1/2 cup freshly grated Parmigiano Reggiano
3 tbsp fresh chives, minced
1 bunch radishes, cut into quarters
- Heat the olive oil and butter in a large skillet over medium heat. Add the leeks and fennel; Saute until tender, about 5 to 7 minutes.
- Add in the rice and stir for a minute to coat. Add in the white wine and simmer over low heat, constantly stirring until most of the wine is absorbed.
- Add the chicken stock two ladles at a time, stirring constantly. Wait for the stock to be absorbed before adding more. This will probably take 25-35 minutes.
- While cooking the risotto, blanch the asparagus in boiling, salted water for 4-5 minutes. Drain and immediately put into ice water.
- When the rice has 10 minutes left, heat the olive oil in a small skillet. Add radishes and saute for 5 minutes or until slightly wilted. Add a pinch of sea salt.
- When the rice has about 5 minutes left, add the asparagus and peas into the rice. Continue cooking and adding stock until the rice is tender but still has a bite to it.
- When the risotto/rice is done cooking, remove from heat and stir in the mascarpone mixture, Parmigiano Reggiano, and chives.
- Serve immediately and garnish with radishes, additional chives, and Parmigiano Reggiano if desired.