There’s no such thing as too much risotto, is there? I truly hope not, because I can’t stop making it. Or eating it, for that matter. Of course, it doesn’t help that I seem to constantly find myself in the presence of tantalizing-sounding recipes like this one from Gourmet, which I bumped into with my typical grace — meaning I was reading as I walked down the street, not noticing the loose cobblestone in my path until I stumbled over it and tore the risotto’s recipe page out of the magazine.
Regardless of how I found it, this is a lovely springy dish. The leeks give a delicate flavor to the rice, and when combined with the peas, it’s a perfect meal for this time of year. The only change I would make would be to add a squeeze of lemon juice and maybe some zest, just to add even more brightness to it all.
Leek + Pea Risotto, from Gourmet
Makes four portions.
6 cups chicken stock
5 tablespoons extra-virgin olive oil, divided
2 medium leeks (white and pale green parts only), thinly sliced and washed
1 ¼ cups Arborio rice
¼ cup dry white wine
½ cup frozen peas
2 tablespoons unsalted butter
1/3 cup grated Parmigiano-Reggiano
- Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer. Cook leeks in 2 tablespoons oil in a 4-quart heavy pot over medium heat, stirring occasionally, until softened but not browned, 7 to 8 minutes. Transfer to a plate.
- Add remaining tablespoon oil and rice to pot and cook, stirring constantly, until rice is coated evenly, about 1 minute. Add wine and briskly simmer, stirring, until most has been absorbed, about 1 minute.
- Add 1 cup hot stock and briskly simmer, stirring constantly, until stock has been absorbed. Continue simmering and adding hot stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 1 cup stock is left, 15 to 18 minutes. Add peas, leeks, and remaining cup stock and cook, stirring, until rice is just tender, 3 to 5 minutes. Stir in butter and cheese, then remove from heat. Serve.