Spring Pea And Roast Chicken 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:

• Melt half the butter over medium-high heat in a large skillet.
• Add the shallots and garlic and sauté a few minutes.
• Add the rice and stir until the grains of rice are coated with butter.
• Add the wine and simmer, stirring, until most of the wine is absorbed.
• Start adding the simmering chicken stock, about one cup at a time, only adding more chicken stock when the rice has absorbed most of the stock already in the pan.
• Continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes.
• Stir in the chicken.
• Remove the risotto from the heat and stir in the Parmesan and the rest of the butter.
• Add a little more of the simmering stock, about 1/4 to 1/2 cup, to loosen the risotto and make it a bit soupy.
• Add the peas and herbs, add salt and pepper to taste.

Steps:

• Bring stock to a boil in a medium saucepan. Remove from heat.
• Heat oil in a medium saucepan over medium heat. Add onion, and cook until translucent, 5 to 6 minutes. Add rice, and stir to coat with oil. Add wine, and cook, stirring frequently, until wine has been completely absorbed, about 2 minutes.
• Add 1/2 cup of the hot stock, and cook, stirring constantly, until the stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail. Continue stirring and adding stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next, until you've added all but 1/4 cup of the stock. Rice will be just cooked through and still slightly firm in the center. (It should take 20 to 25 minutes.)
• Stir in the peas, and cook until they are warmed through and risotto is creamy, about 5 minutes.
• Remove from heat. Stir in cheese, parsley, dill, oregano, lemon zest and juice, butter, and remaining 1/4 cup stock. Season with pepper. Sprinkle with cheese, and garnish with dill sprigs.