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:



RISOTTO WITH PEAS AND LEEKS

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.

3 comments:

Glenna said...

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

faycat said...

OMG, I still haven't used mine!

rachel neil said...

I came across your site and liked it very much.
I was wondering if you'd like to do a link exchange.
here's my site:
http://itsmadefromscratch.blogspot.com (food)

thank you for your time
Rachel Neil
peru1@shaw.ca