Caputo’s Risotto with Asparagus and Leeks

1/4 cup extra virgin olive oil
1/4 lb. pancetta, diced large
1 bunch leeks, cleaned, trimmed and cut into 1″ pieces
3 cloves garlic, crushed
2 cups Arborio or Carnaroli rice
1/2 cup Marsala or other dry wine
3 1/2 cups warm chicken broth
1 bunch asparagus, trimmed, cut into 1″ pieces
3 Tbl. sundried tomatoes, chopped fine
cut dill weed
salt & pepper to taste
Cavenders seasoning to taste
1 cup asiago cheese, grated
1 pkg. frozen peas, thawed

Heat large skillet, add olive oil and heat for a few seconds. Add pancetta, leeks and garlic, saute gently until they start to brown. Pour rice into pan stir constantly until rice absorbs most of juices in pan, approximately 2 to 3 min. Pour in 1 cup of chicken broth and stir until liquid is absorbed by the rice, repeat addition of chicken broth. Repeat as before but this time add the asparagus, chopped dried tomatoes, two pinches of dill, salt pepper and Cavenders. Add Marsala wine. Repeat addition of chicken broth (or water to adjust flavor) until rice is tender, keep in mind to add water sparingly near the end of cooking as it will not absorb as readily. Sprinkle risotto with Asiago cheese and stir as mixture thickens, only using 1/2 of the cheese. Add peas at the final min. and warm through, Use remaining Asiago for topping each plate.

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