SERVES:
4 - 6
INGREDIENTS:
1 cup uncooked risotto rice (such as Arborio or Carnaroli)
4 cups chicken or vegetable broth (unsalted if possible)
1 cup water
1 large leek (see procedure)
2 - 3 Tbs olive oil
1 cup dry white wine (optional but good)
approx. 12 spears asparagus (see procedure)
zest of one orange (see hints)
1 Tbs fresh chopped tarragon (or 1/2 tsp dried tarragon)
2 -ounces goat cheese (plus more for garnish)
orange segments for garnish (optional but good)
PROCEDURE:
Bring 4 cups of unsalted vegetable or chicken broth plus 1 cup of water to a simmer in a pot on the stovetop.
I'll be using a little bit more of the dark green part of the leek than I normally do and I want to cut the leek in half lengthwise, then crosswise into 1/4 - 1/2-inch slices and then rinse those in a colander in the sink.
Drain the leeks really well and then add a good splash of olive oil to a wide, deep heavy bottomed pan on the stovetop and saute the leeks.
Once the leeks have wilted down, add 1 cup of the risotto rice and stir it around and cook it along for a minute or two and then add an optional cup or so of white wine and let that cook down and then add a ladle or two of the hot broth.
The idea is to stir that regularly and add a ladle or two of the broth as the rice absorbs it.
While you're keeping your eye on that, use a grater to zest one orange and chop about 1 Tbs of fresh tarragon and cut the lower 2-3 inches off of 12 large spears of asparagus and then cut the spears crosswise into 1/4-inch slices.
The rice is going to take about 20 minutes to cook and, when there's about 3 - 4 minutes left on that, add the sliced asparagus and the orange zest and continue to cook that along.
Once the risotto is soft to the tooth, add the tarragon and add about 2-ounces of goat cheese and stir that in.
HINTS:
The orange zest makes a strong statement in this recipe -- so start with less and add more to taste if you need to.