- 2 tablespoons olive oil
- 1 1/ 2 tablespoons European butter
- 1 chopped shallot
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 teaspoon saffron
- 6 cups chicken or vegetable stock
- 2 cups 1-inch asparagus, chopped
- 1 1/ 2 cups peas
- 2/ 3 cups grated parmigiano reggiano
- 1/ 2 cup softened mascarpone
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- freshly ground pepper
- 3 tablespoons chopped chives
Heat the butter and olive oil in a 5 qt dutch oven or braiser on medium heat. Add shallot and stir until translucent and softened, but not caramelized, about 2-3 minutes.
Add arborio rice and stir until completely coated in butter and olive oil. Cook for one minute without browning the rice.
Add wine and stir until fully absorbed. Once absorbed, add saffron and stock and stir until absorbed. Continue this process one ladle at a time until all the stock is added, after about 20-30 minutes. Once the stock is added, the rice will be tender, but al dente.
Immediately after adding the final ladle of stock, blanch asparagus in boiling water for 5 minutes. Drain and set aside.
Turn the heat to low and fold in mascarpone, cheese, and lemon zest in the rice until well mixed. Add the lemon juice, asparagus, peas, and salt and pepper to taste, and fold in the ingredients until homogeneous. Remove from heat, garnish with chives & cheese, and serve immediately.