Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups arborio rice, rinsed in several changes of cold water. Rinse in a fine mesh colander immersed in a large bowl of water. Swish rice to release excess starches. Lift colander. Pour out water. Repeat until water is mostly clear.
  • Kosher salt
  • Zest of 1 lemon
  • 3 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup good quality extra virgin olive oil
  • 1 large bunch thick asparagus, tough ends snapped off, spears cut into 1-inch pieces.
  • 1 1/2 cups of peas (5-6 ounces), fresh shelled peas or frozen peas
  • Extra virgin olive oil
  • 1 large or 2 small leeks, white and light green parts only, sliced into 1/4-inch rounds, washed well and drained
  • 1 small head of radicchio, halved, cored and roughly chopped
  • 1/2 cup of loosely packed basil leaves, sliced thinly
  • 1/3 cup finely grated Pecorino Romano cheese or good quality parmesan cheese such as Parmigiana Reggiano.

Instruction

  • Put the rice in a saucepan with 6 cups of cold water and one teaspoon of salt. Bring to a boil, lower to a simmer, and cook, uncovered, for 8-15 minutes (Different brands of rice need or less time). Check the rice for doneness starting at 8 minutes. The rice should be tender but not mushy. Drain the rice in a colander and run cool water over it immediately, to stop the cooking and to rinse away excess starch. Let the rice drain well. (Can be done up to a day ahead. Store cooled rice in an airtight bag or container in the fridge. Bring to room temp before using)
  • To make the vinaigrette, combine the lemon zest, lemon juice, salt and pepper in a small bowl. Slowly add the olive oil while whisking, until emulsified. (Vinaigrette Can be made a few days ahead and refrigerated. Bring to room temp before using)
  • Fill a large bowl with ice water. Bring a medium pot of water, with 1 teaspoon of salt, to a boil. Add asparagus and peas. Cook for 2 minutes or so, until the vegetables are bright green and crisp-tender. Immediately drain and plunge the veggies into the ice water. When cool, drain well.
  • Heat 3 tablespoons of oil in a large skillet over medium heat. Sauté the leeks and radicchio, stirring frequently, until tender, 5-6 minutes. Remove from heat, sprinkle with a pinch of salt and a few grinds of black pepper, and cool for 10 minutes or so.
  • In a large bowl combine the rice, asparagus, peas, leeks and radicchio, basil, cheese and lemon vinaigrette. Correct the seasoning with additional salt and pepper, to taste.