Risotto Challenge

There are few things that truly scare me:
1) Bugs, mainly spiders
2) Clowns
3) Risotto

I mean, every time you see a recipe for risotto its all about the 37 cups of chicken stock needed and the endless hours of stirring involved, and honestly, who wants that?
However there is nothing better than a good cooking challenge, so I decided to face my fears and go for it! I found a tasty looking recipe On GoodLife Eats (http://good-life-eats.blogspot.com/2009/04/spring-green-risotto.html) and it turned out so great I didn't modify it at all!

• 1 1/2 Tbs good olive oil
• 1 1/2 Tbs unsalted butter
• 3 1/3 c chopped leeks, white and light green parts
• 1 1/2 c Aborio rice
• 2/3 c white wine
• 5 c simmering chicken stock
• 1 1/4 lb. asparagus
• 1 2/3 c frozen peas
• 1 tsp freshly grated lemon zest
• 3/4 tsp kosher salt
• 1/8 tsp garlic powder
• 1 tsp black pepper
• 2 Tbs freshly squeezed lemon juice
• 1/3 c marscarpone cheese
• 1/2 c freshly grated Parmesan, plus extra for serving

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks 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 30 to 40 minutes, but I swear it is worth it!

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard ends. Blanch in boiling salted water for 3 to 4 minutes, until al dente. Drain and cool immediately.

When the risotto has been cooking for 15 minutes, add the asparagus and add it to the risotto with the peas, lemon zest, salt, and pepper. Continue cooking and adding stock, until the rice is tender but still firm.

When the risotto is done, turn off the heat and stir in the mascarpone, lemon juice, and the Parmesan cheese. Set aside, off the heat, for a few minutes and serve hot with more Parmesan cheese.

It was soo yummy! But unfortunately my photographer skills are bad so the pictures don't do it justice!