Green Ivy Risotto Recipes

Steps:

• Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
• Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
• When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
• Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Steps:

• To prep, discard the tough ends of the asparagus and cut the tips diagonally in 1 1/2-inch lengths.
• Blanch in boiling salted water for 4 to 5 minutes, until tender.
• Drain and cool immediately in ice water.
• Heat the olive oil and butter (or margarine, if using) in a medium saucepan over medium heat.
• Add the leeks and fennel and sauté for 5 to 7 minutes, until tender.
• Add rice and stir for a minute to coat with the oil and butter.
• Add white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
• Add the stock, two ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.
• The whole cooking process will take 25 to 30 minutes.
• When the risotto has been cooking for 15 minutes, drain the asparagus and add to the risotto with the peas, lemon zest, 2 teaspoons of salt and 1 teaspoon pepper.
• Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
• Whisk the lemon juice and mascarpone together in a small bowl.
• When the risotto is done, turn off the heat and stir in the mascarpone mixture, plus the Parmesan cheese.
• Allow to sit off the heat for a few minutes, sprinkle with salt and pepper to taste, and serve hot with a sprinkling of chives and more Parmesan cheese.
• Gustare!

Steps:

• Bring 2 cups water and all of the stock to a boil, then reduce heat to low.
• In a large skillet, heat oil and butter over medium to medium-high heat. Add the onions and sauté for 3 minutes. Add Arborio rice and sauté, 2 to 3 minutes or more. Add wine or sherry and allow liquid to absorb for 1 minute. Add half the stock or broth and reduce heat slightly. Simmer, stirring frequently, until liquid is absorbed, then add more liquid a few ladles at a time. As liquid cooks out, ladle in more.
• When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil, and parsley. Season with nutmeg, salt, and pepper and stir in any remaining broth. Stir in cheese when risotto is done cooking and serve immediately.

Steps:

• In your largest saucepan (or in a cast iron casserole or a non-stick wok which makes this really easy), stirfry the courgettes and mushrooms in 1 tbsp olive oil for a couple of minutes. Set aside on a plate.
• Bring the vegetable stock back to the boil in a saucepan, cover and leave to simmer gently (don't let it overflow).
• Melt the butter in the pan you used for the vegetables and add 1 tbsp olive oil. Fry the onion, celery and garlic together for 3-4 minutes until soft. Add the rice and fry it, always moving it around, for another minute.
• Add roughly 200ml or one large ladle of the stock (which should still be simmering in its own pan) to the rice. Stir it in well and add another ladle of stock when it is absorbed into the rice. Continue doing this until the rice is nearly tender.
• Add the peas to the rice and stir in. Add more stock and continue stirring. Keep adding stock and stirring until the rice is cooked through.
• Once the rice is cooked and the peas have had at least a few minutes in the rice, take it off the heat.
• Stir in the sundried tomatoes, parmesan cheese, zest and juice of the lemon and the basil with the extra virgin olive oil. Grind a good amount of black pepper onto it and stir in. Ladle into bowls.
• If using, throw some very finely sliced truffle on top.
• Give each portion of risotto a little drizzle of olive oil and another grind of pepper. Garnish with a couple of basil leaves if you want to be all smartypants about it.
• Om nom nom nom nom!