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Ingredients

Prep Notes (one per line) Instructions

Heat 1 1/2 tbl of olive oil and 1 tbl of unsalted butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil and butter. Add the white wine and simmer over low heat stirring constantly until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, bring a small saucepan of salted water to a boil and blanche the asparagus for 4 to 5 minutes, drain the asparagus and add it to the risotto along with the peas, lemon zest, 2 tsp salt and 1 tsp pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl, because this exact moment is where decent becomes dangerous. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives, and if it looks a little ugly, who gives a shit, keep moving. Set aside off the heat for a few minutes, sprinkle with salt and pepper to taste and serve hot, sprinkling chives and more Parmesan as desired.