Spring Has Sprung...

... well, at least it has in our kitchen. There is a slight chance of snow this coming weekend, but last Sunday was the perfect spring day. To commemorate the season, we got up early and went looking for the elusive peregrine falcon at a bird refuge about 30 minutes from Syracuse. We saw a few osprey, no falcon, but heading out of town for a Sunday drive along the two lane highways outside Syracuse was a great way to start spring. To continue the celebration, we made the Spring Vegetable Risotto and Poached Salmon from this month's Cook's Illustrated for dinner after we returned home.

Spring Vegetable Risotto

I haven't made risotto that often, and still haven't really since Bob took over after step 3, but I've found the Cook's Illustrated techniques to be spot on. And the leftovers are delicious as well -- not quite as silky and creamy as the night of, but a satisfying and warming lunch. Also, while the Gremolata definitely adds a fresh note to the dish, I'd say it's optional. Even though I had saved it I found I wasn't remembering to put it on the leftovers.


Gremolata
2 tbl. minced, fresh parsley, stems reserved
2 tbl. minced, fresh mint leaves, stems reserved
1/2 tsp. grated lemon zest

Risotto
1 lb. asparagus, tough ends snapped off and reserved, cut into 1/2-inch thick pieces
2 medium leeks, 2 cups chopped dark greens reserved, white and light green parts halved lengthwise and sliced thin
4 cups chicken broth
3 cups water
5 tbl. unsalted butter
Salt and pepper
1/2 cup frozen peas
2 medium garlic cloves, minced
1 1/2 cups arborio rice
1 cup dry white wine
3/4 cup grated Parmesan
2 teaspoons fresh lemon juice

1. Combine all the gremolata ingredients and set aside.
2. Place reserved leek greens, asparagus ends, parsley and mint stems, broth and water in a sauce pan and bring to a boil over high heat. Reduce heat to medium low, partially cover and simmer 20 minutes. Strain broth through a fine-mesh strainer into a bowl, then return to sauce pan, cover and set over low heat to keep warm.
3. Heat 1 tbl butter in a large Dutch oven over medium heat. Add asparagus spears and salt and pepper to taste. Cook, stirring occasionally until asparagus is crisp-tender, about 5 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to a place and reserve for later.
4. Melt 3 tbl butter in the same Dutch oven over medium heat. Add leeks, garlic, 1/2 tsp salt and 1/2 tsp pepper. Cook, stirring occasionally, until leeks are soft, about 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around the edge, about 3 minutes. Add wine and cook, stirring frequently until fully absorbed, 2-3 minutes.
5. When wine is fully absorbed, add 3 cups hot broth to the rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and the bottom of the pan is almost dry, about 12 minutes.
6. Stir in a 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth about 3 or 4 times until rice is al dente. Off heat, stir in remaining tbl. butter, Parmesan and lemon juice. Gently fold in reserved asparagus and peas. Serve immediately, sprinkling each serving with gremolata.