A springtime risotto made with leeks, asparagus and sugar snap peas. For a romantic dinner for two, add some seared sea scallops.
When I use a store-bought stock, I like to enhance it by adding fresh vegetable trimmings and simmer for several minutes. This adds some time to your prep, but it does add more flavor to the stock. If you are pressed for time omit this step and save 15 minutes but remember to heat up the stock before adding it to the risotto.
I prepare the asparagus and sugar snap peas separately. This helps the vegetables retain their shape and color. I like the vegetables on the crisp side which is a nice contrast to the smooth and creamy rice.
Clean and remove the dark leaves off the leek. To clean leek, cut off the root end and slice down the middle of the leek lengthwise but not all the way through. Open the leek like a book and run it under cold running water. Peel back the layers looking for the hidden dirt and rinse off. The dirt likes to hide between the layers of the leek almost all the way through to the center. Dry off the leeks as best you can.
Trim off the dark green layers of the leek and reserve for the stock, then slice in half all the way through lengthwise. Slice the leek in half moon slices about a 1/8 inch (.5 cm) thick and set aside.
Pour the stock into a 3-quart sauce pan and turn the heat to medium-high. Trim off the ends of the asparagus and add the ends to the stock. Add the cleaned dark green parts of your leek. Add a small handful of sugar snap peas to the stock.
Bring the stock to a simmer. Simmer the stock with the vegetables for 15 minutes. Turn off the heat and remove the vegetables with a spider or slotted spoon. Discard the vegetables. Return the stock to the burner set to low heat and keep warm.
While the water is coming to a boil, trim the asparagus into one-inch (2.5 cm) pieces cut on a diagonal. Start by trimming off the top tip just where it begins to get smooth, then work your way down the stalk.
Remove the string from the side of the sugar snap peas and trim each end if needed. Also, while the water is coming to a boil, make a water bath by adding cold water and ice cubes to a medium bowl.
Once the water comes to a boil, add a pinch of Kosher salt then add the trimmed asparagus. Quickly blanch for 2 minutes. Use a slotted spoon or spider to remove the asparagus from the boiling water then add to the ice water bath to stop the cooking. Keep the water on and boiling. When the asparagus is cooled remove them from the ice bath and dry on a clean lint free kitchen towel. Set aside. Add more ice to the ice bath for the sugar snap peas.
In the same pot of boiling water, quickly blanch the sugar snap peas for one minute. Remove the sugar snap peas from the boiling water and add to an ice bath. Once cool, drain and dry the sugar snap peas. Cut the sugar snap peas in quarter inch slices on a sharp diagonal. Set aside.
In a Dutch oven or other 5-qt pot, add 2 TB of butter over medium heat. Once the butter stops sizzling add the leeks and cook until the leeks become translucent and tender, but not browned, about 5-7 minutes.
Add the carnaroli rice and stir to coat. Cook the rice until they become opaque about 2-3 minutes. Pour in the white wine and stir until the wine completely evaporates.
Add about a 1/2 cup (150 ml) of warm stock and stir the rice until it has absorbed the stock. Add the Kosher salt and continue to add warm stock in 1/2 cup (150 ml) intervals, stirring the rice and waiting until the stock is all absorbed until you add more. Continue adding stock and stirring until the risotto is al dente, about 20-30 minutes. After 15 minutes of cooking, taste the rice to gauge your progress. The rice should be tender but still firm. You might not use up all the stock.
Towards the end, add the asparagus and sliced sugar snap peas to warm up. Add the remaining butter and the Parmigiano-Reggiano cheese with a 1/2 cup of stock. Stir to mix and melt the cheese.
Loosen up the risotto with some warm stock and stir if it needs it.
Spoon a serving into a shallow bowl or plate, and garnish with lemon zest, parsley and mint.
Serve immediately with more cheese and fresh black pepper.
Depending on how salty your stock is, will determine how much Kosher salt you need to add. I always use low salt or homemade stock, which gives me some flexibility for seasoning my food. Taste first and season with salt as needed.
For a really special treat, sear sea scallops separately and serve 3-5 scallops person. Arrange the sea scallops on top of the risotto in individual serving dishes. Brown some butter and drizzle over the sea scallops on the risotto. Garnish with herbs and lemon zest.