1 small yellow onion or 3 spring onions (white party only), finely chopped
1 large stalk Green Garlic (optional), finely chopped
3 tbsp. olive oil
Coarse salt
1 ½ c. Arborio rice
1 c. dry white wine
6 c. good homemade chicken stock, heated until warm
2 large artichokes, cleaned, sliced thinly and cooked*
½ lb. asparagus, cooked and cut into ½ inch pieces**
1 lb. English peas in the pod, ½ cup shelled peas
1/3 c. freshly grated parmesan
Zest of 2 lemons
4 tbsp. butter
4 oz. ricotta salata shaved
Mint leaves, roughly torn for garnish
Salt and freshly ground pepper.
Heat a medium, heavy bottomed saucepan over medium-high heat. Add olive oil to the pan and let heat for a few seconds. Add the chopped onion, green garlic and a pinch of salt. Stir occasionally, for about 4 minutes or until onion is soft, but not allowing any color to form.
Add the rice to the onion and oil mixture, stirring to coat each kernel. Allow rice to toast for 2 minutes. Add the white wine and begin stirring in a clockwise rotation. Stir until all the wine has been absorbed by the rice. Begin adding the chicken stock a ladle at a time, continuously stirring the rice. Do not add more stock until the previous addition has been completely soaked up by the rice. Continue this process until nearly all the chicken stock has been added and the rice is softened, yet still al dente. This will take approximately 20 minutes. Look for the rice and liquid to meld into one another.
At this point, add another half ladle of stock and the peas. Cook for 2 minutes. Turn the heat off and add the artichokes, asparagus, cheese and butter. Stir vigorously until the starch releases itself from the rice and the risotto is done, about 1minute. Fold in the mint leaves and serve immediately!
Serves 6 as a side dish or first course.
* to cook artichokes, place in a medium saucepan with water, pinch of salt and 1 lemon cut in half and juice squeezed into the water. Bring to boil, add the artichokes, turn down to a simmer and cook 10 minutes or until al dente. Using a slotted spoon, remove to a strainer and set aside.
** to cook asparagus bring artichoke water up to a boil, add asparagus and cook 2 to 4 minutes depending on thickness. Remove with a slotted spoon to strainer with artichokes and set aside.
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