Green Ivy Risotto Recipes

GREEN RISOTTO

Steps:

• Bring water and stock to a boil, then reduce heat to low to keep warm.
• In a large skillet, heat oil and butter over medium to medium high heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add wine or sherry and allow liquid to absorb, 1 minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time. When liquid cooks out, ladle in a bit more.
• When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley. Season risotto with nutmeg, salt and pepper and stir in any remaining broth. Risotto will cook 22 minutes, total. Stir in cheese and serve immediately.

SPRING GREEN RISOTTO

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.

GREEN RISOTTO

Steps:

• Bring 2 cups water and all of the stock to a boil, then reduce heat to low.
• In a large skillet, heat oil and butter over medium to medium-high heat. Add the onions and sauté for 3 minutes. Add Arborio rice and sauté, 2 to 3 minutes or more. Add wine or sherry and allow liquid to absorb for 1 minute. Add half the stock or broth and reduce heat slightly. Simmer, stirring frequently, until liquid is absorbed, then add more liquid a few ladles at a time. As liquid cooks out, ladle in more.
• When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil, and parsley. Season with nutmeg, salt, and pepper and stir in any remaining broth. Stir in cheese when risotto is done cooking and serve immediately.