I'm back - and with Spring Risotto

I'm back! My poor little blog, it has been so neglected the past few weeks. I was on vacation down in GA (at the Masters!), and then when I got home I just decided to enact a little no-computer time. You ever do that? I find that just simply not turning my computer on allows me to accomplish so much more in a day. The same goes for the tv, which I find just totally zaps my energy. I've now accomplished most of the things I wanted to do and am back in the world of the blogging. :) I'm also just now getting around to reading through the huge amount of unread stuff on my google reader (not to mention email) - so please know that I will be by to visit all of you sometime very soon!

When we were down south in GA and SC, visiting both my parents and the in-laws, I really got to feel like Spring was coming. It was warm and sunny and everything was in bloom. I even got an awful golf tan, which I now have to figure out how to fix because we have 2 black tie events in the next week. Eek! Even though it's still pretty chilly and rainy here in NYC, this spring risotto was a nice reminder of what is to come. Given that it is risotto, it is naturally creamy and heavy, but lightened up with the addition of lemon. Personally, I'm not sure how I feel about lemon and pasta. I think it's a fantastic idea for brunch/lunch, but dinner I generally like things on the more savory side. Regardless, this was delicious. Even the leftovers heated up well. And yes, risotto can be a bit finicky, but as long as you watch it and stir it, it will turn up beautifully. Heck, if I can do it, you should all be pros! 

It feels great to be back into the cooking groove, not to mention a little more on track with my personal life. Did any body else realize that they were a total disaster when they started doing their taxes?? I can now proudly say that our office is a model of organization! :) I can't wait to stop by and see what everyone else has been cookin' up these past few weeks!

Spring Risotto

Adapted from Barefoot Contessa Back to Basics - Ina Garten

1 1/2 tablespoons olive oil

1 1/2 tablespoons unsalted butter

3 cups chopped leeks

1 1/2 cups Arborio rice

2/3 cup dry white wine

5 cups simmering chicken stock

1 pound asparagus

10 ounces frozen peas, defrosted

zest from 2 lemons

salt and pepper

2 tablespoons lemon juice

1/3 cup ricotta cheese

1/2 cup Parmesan, plus some for serving

• In a medium sauce pan over medium, heat butter and oil.
• Add leeks and cook for 5 - 7 minutes.
• Add rice and cook for a few minutes, stirring, to coat in butter and oil.
• Add white wine and bring heat down to low, to simmer until most of the wine has been absorbed. Stir constantly.
• Add chicken stock a few ladles at a time. Add more when practically all of the stock has been absorbed (about 30 minutes).
• Meanwhile, cut asparagus into 1-inch pieces, and blanch in boiling water for 4-5 minutes.
• Immediately drain and place in ice water.
• When risotto is halfway cooked, add asparagus, peas, lemon zest, 2 teaspoons of salt, and 1 teaspoon of pepper.
• Continue cooking and stirring until rice is tender but still firm.
• In a small bowl, whisk together the lemon juice and ricotta.
• When risotto is finished, turn off heat and stir in ricotta mixture and Parmesan.
• Season with S&P and serve with additional Parmesan.