Year round I love leeks and lemons so when I saw this risotto recipe featuring both in Cooking Light’s May, 2010 issue I tore it out and like so many other recipes it has taken days or weeks to get to, laid it down on my kitchen counter. This past weekend a cabin full of people prompted me to roundup the ingredients and make a large pot of it. Because I did not have a couple items on hand I substituted as sensibly as I could. It was deeply satisfying cooking up a pot of warm edible goodness. Cooking for friends is one of the most normal and enjoyable feeling things I do. Without any aspirations to be a gourmet chef, and simply happy to make something to feed people I care about. To contribute to a meal makes me feel as if I am part of a tight knit group, a community of people who appreciate an adventure as much as food made with fresh wholesome ingredients.
Lemon Risotto with Peas, Tarragon, and Leeks from May, 2010 issue of Cooking Light.
Ingredients:
1 cup fresh green peas (I used frozen since was on hand)
4 cups chicken stock (I used vegetable)
2 Tbsp extra-virgin olive oil
1 1/2 cups finely chopped leek (2 or 3)
1/2 cup chopped shallots
1 cup uncooked Arborio rice or other medium-grain rice
3 Tbsp dry white wine (I used 4 Tbsp)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese (there is NO substitute for fresh in this case)
1 tsp grated lemon rind
2 Tbsp fresh lemon juice
1/2 tsp salt
1/8 tsp freshly ground black pepper
2 Tbsp chopped fresh tarragon (I used Italian parsley since that was on hand)
1 Tbsp butter (I skipped)
Bring a small saucepan of water to a boil. Add peas; boil 1 minute. Drain and rinse with cold water, drain well.
Bring stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium heat. Add leek and shallots to pan; cook 7 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Add wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup of stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in peas, cook 1 minute. Stir in cheese, rind, juice, salt, and pepper.
Remove from heat, stir in tarragon and butter.
Yield: 8 servings (serving size: about 1/2 cup).
