|Camera:||Canon EOS Digital Rebel XT|
|Exposure:||0.005 sec (1/200)|
|Focal Length:||105 mm|
|Flash:||Off, Did not fire |
has chosen Spring Green Risotto
Heat the olive oil and 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, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon 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. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
Preheat oven to 375 degrees. Peel, core and slice apples; cut apples in half crosswise.
Unroll dough; separate at perforations to form 12 strips. Place 3-4 apple slices at the end of each strip of dough and roll up. Arrange bundles in a sprayed 9x9-inch baking dish.
Zest orange to measure 1 teaspoon; set aside. Juice orange using Juicer to measure 1/3 cup juice; pour juice into bottom of baker, but not over bundles. Brush melted butter over bundles.
Mix zest, sugar and cinnamon, sprinkle over bundles. Bake 25-30 minutes or until golden brown.