Springy Mushroom Risotto With Asparagus tips

INGREDIENTS

  • 6 c Stock- your choice of vegetable or chicken
  • 2 tbs butter
  • 2 c diced, cremini mushrooms
  • 1 Shallot, diced
  • 1/2 of a Sweet Onion, diced
  • 1 Bunch of Asparagus, trimmed of hard stalks
  • 1 clove of garlic, minced
  • 1 c Arborio rice
  • 1/3 c of white wine ( I used a Chardonnay)

INSTRUCTIONS

1. melt the two tablespoons of butter over medium heat and throw in the diced mushrooms. once they begin to brown, add the diced shallots and onion and allow to cook till softened- 2 to 3 minutes. add minced garlic and rice, give it a light stir just to coat with juices extracted from mushrooms and onion. add wine, and continuously stir till it is absorbed by the rice mixture. get ready, this is where your arm muscles are put to the test.

2. start adding the simmered broth, about half a cup at a time, continuously stirring it till it is completely absorbed. after you’ve added about 4 cups of the broth, add in the trimmed asparagus spears so they can cook as you mix in the remaining 2 cups of broth. once ristto reaches desired consistency, take off heat and serve immediately. if you like, you can mix in some grated parmigiano reggiano cheese for an added level of creaminess.

Additional Info

Original Source: Springy Mushroom Risotto With Asparagus tips Recipe by SpicedYankee – CHOW

Prep time: 30 min
Cook time: 45 min
Makes: 4 Servings

risotto. you’ve heard about it, you’ve seen it fixed lord knows how many times on food network, you’ve caught glimpses of it on the wonder that is tastespotting and if you’re anything like me- you have never actually had it. well, you were like the old me because guess what? i have finally had risotto. yesterday. for dinner. let me clue you in to something: you need to fix this. doesn’t have to be my recipe.it can be any recipe. have one that you’ve been itching to try but have just left it on the backburner? pull it out and fix it. i promise you won’t be disappointed. this stuff is oh-so- good. you’ve got the creaminess of the rice, meatiness with the added mushrooms, sweetness from the onions and a touch of savory goodness from the stock in which it’s cooked in. the asparagus just adds a touch of contrast by giving it some bite. mmm. definitely a repeat dish.

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One Response to Springy Mushroom Risotto With Asparagus tips

  1. Wayne says:

    I didn’t exactly follow the recipe on this. Here’s what was different:

    1. Olive oil instead of butter.
    2. Regular mushrooms.
    3. No shallots.
    4. White onion.
    5. Sushi rice.
    6. Beef stock.
    7. Red wine (old, old red wine!)
    8. Kept the broth hot – I read elsewhere this is important.
    9. I broke the asparagus into 1 to 2 inch long sections.

    I’m also adjusting the prep and cooking times – it took much longer than the original recipe said!

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