Thursday, April 07, 2011

insisting on spring

Weather, what a tease. We had the briefest glimpse of warmth and sun, followed by a plunge back into the depths of a winter than just won't end. Did you know that one year ago today it broke 90 degrees in NYC? Yeah.

Anyway, enough with the winter, I refuse to acknowledge its death grip on the city. I will eat spring foods and I will not wear my winter coat or boots. I will make risotto with fresh peas and leeks and bright happy lemon, and that's that. Recipe after the jump:


1 tbsp unsalted butter
1 tbsp olive oil
1 medium leek, white and light green parts only, thoroughly washed and sliced into half-rings
1 1/2 cups arborio rice
1 cup dry white wine
6 cups vegetable or chicken stock
2 cups fresh shelled peas
zest of one lemon
1 cup freshly grated parmiggiano-reggiano
salt and pepper, to taste
chopped fresh mint, optional

Heat the stock in a small saucepot and keep at a low simmer at a burner adjacent to where you will cook the risotto.

Heat the butter and olive oil in a large heavy skillet or saucepan over medium heat. Add the leek and saute until softened, about 2-3 minutes. Add the dry rice and saute to coat the grains with the fat. Add the wine and stir until fully absorbed. Add 1 cup of the hot stock and stir until absorbed. Continue adding the stock 1 ladleful at a time, stirring continuously until absorbed before adding the next ladle.

When the rice is almost al dente, about 30 minutes, add the peas. Continue to cook until peas are tender, about 5 minutes. Take off the heat, add the lemon zest and cheese and stir to incorporate. Test for seasoning and add salt and pepper to taste. Serve warm topped with chopped mint.


Glenna said...

Dude, you can make this in the electric pressure cooker in 7 minutos!

faycat said...

OMG, I still haven't used mine!

rachel neil said...

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I was wondering if you'd like to do a link exchange.
here's my site: (food)

thank you for your time
Rachel Neil