Wild Mushroom Risotto with Asparaguss

posted by RisaG 06-16-100 6:34 PM

* Exported from MasterCook *
Wild Mushroom Risotto with Asparagus
Recipe By : Plenty with Chef Jaime Laurita, p. 54
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Mushrooms
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbsp. olive oil
2 cloves garlic -- chopped
sprig rosemary
2 cups assorted mushrooms such as chantarelle -- or button or porcini
salt and pepper
9 stalks asparagus
6 cups vegetable stock
2 tbsp. unsalted butter
1 tbsp. olive oil
1 medium onion -- finely diced
2 cups arborio rice
1/3 cup dry white wine -- warmed
salt and freshly ground black pepper
1 tbsp. butter
2/3 cup parmesan cheese (to 1 cup)
Risa's addition: drizzle truffle oil

Saute the garlic, rosemary and mushrooms until golden brown. Season with salt and pepper and set aside. Remove the rosemary.

Remove the tough ends of the asparagus and discard. Blanch or steam for 5 minutes, or until bright green and tender. Rinse under cold water and drain thoroughly. Cut into thirds and set aside.

Bring vegetable stock to a slow simmer and keep over low heat.

Meanwhile, in a heavy saucepan, melt the butter over medium heat. Add olive oil and onion and saute until translucent. Add rice and gently stir with a wooden spoon, using broad strokes in a figure eight pattern to sweep up the rice from the bottom of the pot. Cook for 4-5 minutes until rice begins to look chalky. Add warmed white wine and stir until almost completely absorbed. Add hot stock one cup at a time, stirring until liquid is almost completely absorbed before adding more stock. Continue until all the hot stock is used up.

When done the rice should be creamy and tender - al dente or "to the tooth," but not soft or mushy. Remove from heat and gently fold in cooked asparagus and mushroom mixture. With the same light touch, stir in the butter and grated cheese.

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