½cupfreshly grated parmesan cheese, plus extra for serving
3tablespoonchopped chives, plus extra for serving
kosher salt + black pepper for taste
Preheat oven to 400°F. Discard tough ends of asparagus and toss with salt, pepper and olive oil. Roast at 400°F for 6 minutes. Slice into 1 inch pieces and set aside.
Heat butter and olive oil in medium saucepan over medium heat. Add the leeks and fennel and cook for about 5 minutes, until tender. (Note: make sure your leeks are clean!) Toss in the garlic and cook for an additional minute. Add rice and stir to coat, cooking for another minute.
Deglaze the pan with the white wine, and simmer over low heat until almost all of the wine has been absorbed. Add chicken stock that is simmering 1 cup at a time, stirring the rice constantly and waiting for the stock to be absorbed before adding more.
Once the rice is tender (should be between 20-25 minutes), add the lemon zest, lemon juice, asparagus and frozen peas. After everything is mixed, add the goat cheese, Parmesan cheese and chopped chives. Taste and if needed add salt and pepper. Serve with some chives and Parmesan cheese on top.
Toast/cook the rice in butter/oil so it absorbs the stock slowly without becoming soggy.
Use quality dry white wine to deglaze the pan. You want a wine you'd be willing to drink as it adds flavor and acidity to the risotto.
Use hot stock so when you add to the rice it won't cool everything down and mess up the cooking process.
Slowly add the stock and wait until it is absorbed before adding more which allows the rice to create that creamy starch you expect from risotto.
Stir the risotto often enough, but don’t stir so much your arm gets tired. It should be just enough to keep the risotto from burning.
Keep at a medium simmer throughout cooking, otherwise your risotto with take forever.
Cook until al dente. Risotto should have some body and bite to it and not be too mushy or starchy.
Wait until rice is finished cooking before stirring in the vegetables and cheese.