Green Risotto with Artichokes

Mark here...this is the recipe for the Barefoot Contessa's green risotto with artichokes.  This recipe is amazing and leftovers practically disappear by the following day!  I made this to go with the fish for Battlestar Galactica season 2 episode, "Scattered"

Green Risotto with Artichokes

Ingredients

1 and 1/2 tablespoon Olive oil
1 and 1/2 tablespoon butter
2 leeks
2 fennel bulbs
1 1/2 cup arborion rice
2/3 cup white wine
5 cups stock
1 lb asparagus (thick preferably)
10 oz. frozen peas
8 oz. frozen asparagus
pinch lemon zest
salt and pepper
mascarpone cheese
grated parmesan
2 tablespoons lemon juice
chopped fresh chives

First the chopping!  Chop the asparagus and discard the tough bottom if necessary. Blanch the asparagus for a minute in boiling salted water then drain in a colander and set aside.

Chop the fennel bulb and remove the core.

Then chop the leeks.  Only use the white and light green parts and put them in a bowl of water to wash.  The leeks will float while the dirt sinks...

Now, begin by heating the olive oil and butter in a large pan (medium heat).  Add the leeks and fennel and sauté for several minutes until soft.  Next, add the rice and coat with the oil.  Add the wine and simmer.  Wait until the wine has been absorbed, then begin ladling in the stock.  Don't add the next ladle until the previous ladle of stock has been absorbed by the rice. This will take a while! It took me about 45 minutes.

Add the asparagus, peas, salt and pepper (to taste), lemon zest and artichokes to the rice and stir constantly. Add more stock if the rice isn't tender yet.

Turn off the heat and stir in several tablespoons of the mascarpone. a handful of parmesan and a handful of chopped chives. Serve topped with chopped chives and grated parmesan.