Spring Risotto
(Recipe courtesy Wolfgang Puck, Pizza, Pasta & More! Random House, 2000)
- Cut off 3-inch asparagus tips and reserve. Chop the remaining stalks, blanch, drain well, and transfer to a blender. Add the spinach and process to a puree. Pass through a fine-mesh strainer. Reserve. Blanch the asparagus tips, drain, and sauté in 1 tablespoon each of the butter and olive oil. Season with salt and pepper. Reserve.
- In a medium saucepan, heat 3 tablespoons each of the butter and olive oil. Add the garlic and shallots and sauté until soft. Do not brown.
- Add the rice and sauté until well coated with the oil.
- Deglaze with the wine and reduce until almost dry.
- Using a 4-ounce ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.
- Add another ladle of stock and repeat the procedure until you have added a total of 2-1/2 cups of stock, or just until the rice is tender but still firm.
- Stir in the reserved vegetable puree.
- Remove from the heat and stir in the remaining 2 tablespoons of butter and the Parmesan cheese. Continue to add stock to the desired consistency. It should be moist and creamy but not runny. Season with salt and pepper.
- Divide among 4 heated serving plates and garnish with sautéed asparagus tips and fried julienne of leeks, if desired. Serve immediately.
