Risotto is a funny dish – you either LOVE to make it or HATE to make it (but don’t mind eating it). I am the former. I love to make it. Making risotto is like therapy for me and my blood pressure.
Let me share my afternoon yesterday – all days are busy but #HGEATS days are always really busy so I went flying out of the house in late afternoon to pick up my kiddo. I got under a mile before the front left tire blew out. It worked in the end but in between I had to find someone to pick up said kiddo, have the car towed … and in the midst of all of this, I thought: WHAT did we do before cell phones?!?
Two hours later, I made it the under a mile back to the house. I drank some whiskey. It seemed appropriate. It tasted so good that I drank some more and definitely decided it was appropriate. Then, I began to make Spring Risotto.
Three hours and a bit later, the Spring Risotto was born. Between chopping and prepping, making your own stock (almost completely) and then making the risotto, this recipe is NOT for the faint of heart or those in a hurry. But, in the making of it, my day fell away. I admired the tender fennel, deep green spinach, inhaled the mint and delighted in deglazing the arborio rice. The repetition of ladle after ladle of broth and stirring of the rice was worth it, both for my blood pressure AND my palate.
Need to relax? Make a risotto … make THIS risotto … and then eat. *RELIEF*
This recipe is also for FENNEL FRIDAY … Fennel Pollen, Fennel Bulb, Fennel Stalks – Join in and tweet your Fennel Friday recipe on twitter at #FennelFriday!
The recipe was adapted from Cooks Illustrated – LOVELY!
- ¼ pound asparagus (tips cut & stalks reserved)
- 1 fennel bulb (chopped & stalks reserved)
- 2 medium leeks {sliced, light & green parts separated}
- 3 cups low sodium chicken/vegetable stock
- 4 cups water
- 4 tablespoons unsalted butter {divided}
- 6 cups baby spinach
- 2 cloves garlic, minced
- 1½ cups Arborio rice
- 1 cup dry white wine (I like Sauvignon Blanc for risotto)
- ¾ cups freshly grated Parmesan cheese (or more to taste)
- 2 TB of lemon juice
- Chopped fresh parsley & mint , for garnish (I added some to the stock as well)
- Lemon Zest of two lemons
- Pinch of Fennel Pollen
- For the STOCK:
- Snap the tough ends off the asparagus & place them in a medium stockpot. Add the chicken stock, the sliced leeks {dark green parts}, fennel stalks, some parsley and mint & water. Bring the stock to a boil, reduce to a simmer & cook, covered, for 25 minutes.
- Drain the stock, push to extract liquid, discard the vegetables & transfer the liquid back to the stockpot. Cover & keep warm over low heat.
- For the RISOTTO:
- Slice the asparagus into ½” pieces. Chop fennel into ½ in pieces.
- Heat 1 tablespoon of the butter, in a large saucepan.
- Add the fennel & cook, stirring occasionally, for about 5 minutes.
- Add the asparagus & cook until the vegetables are tender, about 3-4 minutes more. Transfer to a plate & set aside.
- Melt 2 tablespoons of butter, in the same saucepan, over medium heat & add the leeks {light green parts}, garlic, generous pinch salt & generous pinch pepper. Cook, until the leeks are softened, about 4-5 minutes.
- Stir in the rice & cook for 3 minutes, stirring frequently, until rice appears translucent. Add the wine & cook until fully absorbed, 2-3 minutes.
- Add 3 cups of the warm stock. Reduce the heat & simmer, stirring frequently, until the liquid is absorbed, about 10-12 minutes. Stir every 3-4 minutes.
- Begin adding the stock, a ½ cup at a time & simmering and stirring frequently until the liquid is absorbed and until the rice is tender.
- Before the last ladle is added, add the spinach to the pan, stir and cover for 1-2 minutes. Then add the last ladle of both – (this absorbs fairly quickly with the spinach in there.).
- TASTE and add salt and pepper as needed.
- Remove the pan from the heat & stir in the remaining tablespoon of butter & the Parmesan & the lemon juice. Add the fennel and asparagus, gently folding them in.
- Garnish with parmesan cheese, some chopped parsley & mint, lemon zest and sprinkle of fennel pollen. Serve immediately.
