March/April 2006
- 1 stick butter
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1 shallot, finely diced
- 1¼ cups Arborio or other risotto rice
- 1 quart chicken stock
- ¼ pound baby spinach
- 1 cup fresh peas, blanched until tender
- 12 asparagus spears, blanched until tender and
- cut into 1-inch pieces
- 1/3 cup white wine
- Salt and freshly ground black pepper
- 1 tablespoon heavy cream
- ½ cup parsley, chopped
- 13/4 cups grated Parmesan
Melt half the butter, along with the olive oil, in a heavy pan over medium heat. Add the garlic and shallot. Sauté for 3 to 4 minutes or until soft. Add the rice, stir well and cook for 2 minutes. Start adding the stock gradually, stirring continuously after each addition until the liquid is absorbed. When most of the liquid has been absorbed and the rice is tender, add the vegetables and white wine. Mix well and cook for 1 minute.
Remove from heat, season with salt and pepper and add the remaining butter, cream, chopped parsley and Parmesan. Mix well and serve at once.
