Spring Vegetable Risotto with Goat Cheese and Mint
In a small saucepan, warm stock on medium high heat. Once it comes to a simmer turn heat to low and keep warm. In a large pot, heat olive oil with 2 tablespoons of butter on medium heat and add onion. Saute for 3-4 minutes or until translucent and then add leek and garlic. Saute for an additional 2-3 minutes. Add rice to pot and stir to coat in fat for 2 minutes. Pour in white wine and let it come to a simmer. Once wine has reduced, ladle in warm stock so it just covers rice. Stir and let simmer. As stock reduces, keep adding liquid (about 1 cup at a time). Once rice is almost cooked through, about 10-15 minutes, add asparagus and peas. Continue adding stock and stirring until rice and vegetables are all cooked through. Stir in remaining 2 tablespoons butter, 3 oz of goat cheese, 1/2 cup of Parmesan, parsley, and mint. Add salt and pepper to taste. Serve immediately and pass remaining goat cheese and Parmesan cheese at the table for garnish. Serves 6 |