April 6, 2017
Remember to slice off the bottom of asparagus (about two inches) because it has a woody, hard texture. The best tasting asparagus are a vibrant green color, small to medium sized with closed tips. This risotto recipe is a delicious way to use fresh asparagus, combined with woodsy wild mushrooms. Other mushrooms are also fine in this recipe if wild mushrooms are not available.
Here’s what you’ll need:
Note: If fresh wild mushrooms are not available, you can use reconstituted dried mushrooms, following the packet instructions. White or oyster mushrooms also can be used.
Serves: 6 Total time: 1 hour
Pour broth and white wine into a medium sauce pan with a pinch of salt. Bring to a simmer. In a large saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and cook until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice, stirring often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat one more time. It should take about 35 to 40 minutes for the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from heat and stir in Parmesan, lemon zest, and nutmeg. Season to taste, with kosher salt and freshly ground black pepper.
Serve immediately and enjoy!
(Recipe adapted from http://www.foodnetwork.com/recipes/alton-brown/wild-mushroom-and-asparagus-risotto-recipe.)