Mushroom and Asparagus Risotto
This creamy rice dish is worth all the preparation time! Comforting and creamy.
Make sure to only use a short grain, full bodied rice. The constant stirring of this dish breaks down the rice starch, creating the cream. Longer grain rice will either break down too much, or will not produce enough starch.
1 lb asparagus
4 garlic cloves
8 oz white mushrooms
3 oz shiitake mushrooms
4-5 cups vegetable stock
1 cup Carnaroli or Arborio rice
1 cup Parmesan cheese
1 cup diced white onion
1 cup dry and crisp white wine (do not use white cooking wine, try a Semillon, Sauvignon Blanc or Pinot Grigio for best results)
2 sprigs fresh thyme
2 tbs extra virgin olive oil
2 tbs butter
salt and pepper to taste
- Slice both kinds of mushrooms
- dice garlic cloves
- chop asparagus
- Heat stock in a sauce pan until it just begins to simmer, turn heat to low so that the liquid remains hot but does not simmer.
- In a separate large pan, add olive oil over medium heat.
- Add onion and cook for 4-5 minutes until they are translucent.
- Add minced garlic and cook for another minute.
- Add mushrooms and thyme and sauté for 8 minutes or until the mushrooms are cooked through. Set aside.
- In another pan, add olive oil over medium heat, add rice and toast for 2-3 minutes or until the grains are coated. Do not brown.
- Add wine and stir constantly until the rice has absorbed the wine.
- Add a ladle at a time of the stock to the rice and continue to stir constantly until stock is absorbed. Repeat until rice is creamy but firm. (Use warm water if there is not enough stock.)
- Add mushroom mixture and sliced asparagus and cook on medium heat for 5 minutes or until the asparagus is cooked. Add salt and pepper to taste.
- Finish with the cheese and butter and whip together.
- Garnish with more cheese and a drizzle of olive oil.