Risotto is one of those perfect dishes with which to experiment. From chicken broth to mushroom soup, the short-grain rice is eager to absorb whatever liquid you throw at it. At the same time, it’s creamy color and texture make colors and crunch a welcome addition. Pairings range from smoked trout and roasted butternut squash, to the ever-popular asparagus spears and mushrooms. Even cold leftovers provide a reason to rejoice, with warm suppli just around the corner!
Having recently made roasted asparagus, I decided my risotto would be
Mushroom and Asparagus Risotto
PREP TIME: 15 minutes
COOK TIME: 20 to 25 minutes
YIELD: Serves 4
WHAT TO GRAB:
1 pound roasted asparagus (recipe here)
2 cups chopped mushrooms (I like cremini)
1/2 cup chopped shallots
4 tablespoons plus 1 teaspoon butter
1 cup arborio rice
1/2 cup dry white wine
3 1/2 cups chicken or vegetable stock
1/2 cup freshly grated Parmesan cheese
Kosher salt and Pepper to taste
HOW YOU DO IT:
1. In a medium pot, bring the stock to a boil, then lower to a simmer.
2. In a large saucepan, heat 4 tablespoons of butter over medium heat. Add the shallots and cook for 3 to 5 minutes, or until the shallots are translucent. Once the shallots are translucent, add the mushrooms and cook for 2 minutes. Add the rice and cook for another 2 minutes, stirring frequently.
3. Add the wine to the rice, stirring frequently. Once the rice has almost completely absorbed the wine, gradually add the stock, about ½ cup at a time. Keep stirring. Once the stock has been mostly absorbed, add another ½ cup of stock. Continue stirring and adding stock until the rice is tender, but still firm to bite, and will no longer absorb any more stock. This should take about 20 minutes. Don’t worry if your rice requires more or less of the stock.
4. Cut the roasted asparagus spears into thirds. Off the heat, stir in the asparagus, parmesan cheese, and remaining teaspoon of butter. Season with salt and pepper, and serve warm!