Even if the weather isn't warming where you live yet, get into the season with delicious Spring Risotto and Strawberry-Rhubarb Crumble from celebrity Chef Wolfgang Puck.
Puck joined "Good Morning America" today and announced that he's launching a vote to help pick which dishes he'll be serving at his new restaurant, The Source, in the Newseum in Washington, D.C.
1 pound pencil asparagus, trimmed
4 ounces spinach, washed, dried, stemmed, blanched, liquid
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground white pepper
1 tablespoon minced garlic
1 tablespoon minced shallots
3/4 cup Arborio rice
1/3 cup dry white wine
3 cups homemade Chicken Stock (see page 4) or store-bought, hot
1/2 cup freshly grated Parmesan cheese
Cut off 3-inch asparagus tips and reserve. Chop the remaining stalks, blanch, drain well, and transfer to a blender. Add the spinach and process to a puree. Pass through a fine-mesh strainer. Reserve. Blanch the asparagus tips, drain, and sauté in 1 tablespoon each of the butter and olive oil. Season with salt and pepper. Reserve.
In a medium saucepan, heat 3 tablespoons each of the butter and olive oil. Add the garlic and shallots and sauté until soft. Do not brown.
Add the rice and sauté until well coated with the oil.
Deglaze with the wine and reduce until almost dry.
Using a 4-ounce ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.
Add another ladle of stock and repeat the procedure until you have added a total of 2-1/2 cups of stock, or just until the rice is tender but still firm.
Stir in the reserved vegetable puree.
Remove from the heat and stir in the remaining 2 tablespoons of butter and the Parmesan cheese. Continue to add stock to the desired consistency. It should be moist and creamy but not runny. Season with salt and pepper.
Divide among 4 heated serving plates and garnish with sautéed asparagus tips. Serve immediately.
1 1/2 cups apple juice
1 cup + 2 tbsp sugar
½ vanilla bean, split and scraped
1 ½ lbs. (about 8 stalks) rhubarb, peeled and cut into 1 inch pieces
2 1/2 tbsp cornstarch
2 tbsp lemon juice
1/8 tsp orange zest
1 pint (8 oz.) strawberries, hulled and quartered
In a large saucepan over a medium heat, combine the apple juice, 1 cup sugar and scraped vanilla bean.
Add the prepared rhubarb. Cook for 5-7 minutes until tender. With a slotted spoon, remove rhubarb from the pan and place in a bowl. Set aside.
Combine the remaining sugar (2 Tbsp) and cornstarch.
Bring the remaining liquid to a boil, and whisk in the cornstarch mixture.
Continue to cook over a medium heat for 3 minutes until mixture is thickened.
Remove from heat. Add rhubarb, and fold in strawberries.
Pour into casserole dish and top with Almond Crumble.