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.

GREEN RISOTTO

Steps:

• Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
• Rinse spinach thoroughly with cold water and place in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Let cool, then squeeze out excess moisture. Transfer to a food processor or blender, add basil and puree until smooth; set aside.
• Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
• Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total. Stir in the reserved spinach-basil puree.
• Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with pine nuts and the remaining 1/4 cup cheese.

SPRING GREEN RISOTTO, INA'S WAY

Steps:

• To prep, discard the tough ends of the asparagus and cut the tips diagonally in 1 1/2-inch lengths.
• Blanch in boiling salted water for 4 to 5 minutes, until tender.
• Drain and cool immediately in ice water.
• Heat the olive oil and butter (or margarine, if using) in a medium saucepan over medium heat.
• Add the leeks and fennel and sauté for 5 to 7 minutes, until tender.
• Add rice and stir for a minute to coat with the oil and butter.
• Add white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
• Add the stock, two ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.
• The whole cooking process will take 25 to 30 minutes.
• When the risotto has been cooking for 15 minutes, drain the asparagus and add to the risotto with the peas, lemon zest, 2 teaspoons of 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.
• Allow to sit off the heat for a few minutes, sprinkle with salt and pepper to taste, and serve hot with a sprinkling of chives and more Parmesan cheese.
• Gustare!