1poundthin asparagus cut 1-inch lengths and discard the tough ends
1 1/2cupsArborio rice
2/3cupdry white wine
4 to 5cupssimmering chickenor vegetable stock or preferably homemade
1tablespoonfreshly grated lemon zest2 lemons
Kosher salt and freshly ground black pepper
1/3cupmascarpone cheese
1/2cupfreshly grated Parmesan cheeseplus extra for serving
2tablespoonsfreshly squeezed lemon juice
3tablespoonsminced fresh chivesplus extra for garnish
Instructions
Heat the olive oil and butter in a medium saucepan over medium heat.
Add the leeks and saute for 10 to 15 minutes, until tender.
Now, add the asparagus and saute them with the leeks.
Next, add the rice and stir for a few minutes 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.
When the risotto has been cooking for 15 minutes, add the lemon zest, 1 tablespoon salt.
Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
When the risotto is done, turn off the heat and stir in the mascarpone, Parmesan cheese, lemon juice and chives.
Serve hot with a sprinkling of chives and more Parmesan cheese.