Recipe by Marz
To make this dish vegetarian, replace the chicken broth with vegetable broth. Onions can be substituted for the leeks. If substituting onions, use 1 roughly chopped medium onion (1 cup) in the broth and 2 minced medium onions (2 cups) in the risotto. At the end of cooking, you may have up to a cup of broth left over. Published in Cook's Illustrated May, 2008.
- 2 tablespoons minced fresh parsley leaves, stems reserved
- 2 tablespoons minced fresh mint leaves, stems reserved
- 1⁄2 teaspoon finely grated lemon zest, from 1 lemon
- 1 lb asparagus, tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
- 2 medium leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups)
- 4 cups low sodium chicken broth
- 3 cups water
- 5 tablespoons unsalted butter
- table salt
- fresh ground pepper
- 1⁄2 cup frozen peas
- 2 medium garlic cloves, minced
- 1 1⁄2 cups arborio rice
- 1 cup dry white wine
- 1 1⁄2 ounces grated parmesan cheese, plus extra for serving (about 3/4 cup)
- 1 teaspoon lemon juice
Directions See How It's Made
- For the Gremolata: Combine ingredients in small bowl and set aside.
- For the Risotto: Chop tough asparagus ends and leek greens into rough 1/2-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.
- Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.
- Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.
- When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
- Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with gremolata and passing Parmesan separately.