Asparagus & Mushroom Risotto
I enjoy asparagus, but for reasons unknown all my prior efforts to make it, whether roasted, sauteed or whatever, has produced mediocre food. I like risotto, and every time I've made it it has been fantastic. So what happens if I make asparagus risotto? One streak or the other has to end, and tonight was the night I put it to the test.
Asparagus & Mushroom Risotto
From the June 2012 issue of Eating Well (page 74)
Total prep time, about one hour.
4 cups broth (I used chicken, because I had it, but the recipe was originally vegetarian)
1 cup water
1 bunch asparagus (about one pound), trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1/3 cup chopped shallots
3 cloves garlic, minced (or 4 or 5 or 6)
1 teaspoon dried thyme
8 ounces shiitake mushrooms, with stems removed and discarded and caps sliced
1 cup arborio rice
1 cup full-bodied dry red wine
1/2 cup finely grated Parmigiano-Reggiano cheese
1/4 cup fresh parsley (or guess on the dried parsley)
dash of ground black pepper
1. Bring broth and water to a boil in a medium saucepan. Add asparagus and cook until crisp-tender, about four minutes.
2. Remove asparagus from broth/water with slotted spoon and reserve in a bowl. Reduce the heat under the broth/water mix to maintain a gentle simmer.
3. Heat olive oil in a dutch oven over medium-low heat. Add shallots, garlic and thyme. Cook, stirring often, until just starting to soften, about two minutes.
4. Add mushrooms and cook, stirring frequently, until softened, about three to four minutes.
5. Add rice. Cook, stirring frequently, for one minute.
6. Add wine and cook, stirring often, until the win is absorbed, about three to four minutes.
7. Add 1/2 cup broth/water to dutch oven. Stir frequently until absorbed.
8. Repeat step seven until you run out of broth. This will take 25 to 30 minutes; the rice will be creamy and just tender and virtually all of the broth will be absorbed.
9. Stir in the asparagus and cook for one minute.
10. Remove dutch oven from heat. Add cheese, parsley and pepper and stir to combine.
11. Serve immediately. If desired, sprinkle with cheese and parsley.
So which streak ended? I'm pleased to say that the "excellent risotto" streak triumphed over the "mediocre asparagus" streak. It was extremely tasty and I highly recommend it. The recipe says it makes four 1.5 cup servings, but I followed the recipe very closely and had two large helpings for dinner and filled three leftover containers. So who knows, really?
Asparagus & Mushroom Risotto
From the June 2012 issue of Eating Well (page 74)
Total prep time, about one hour.
4 cups broth (I used chicken, because I had it, but the recipe was originally vegetarian)
1 cup water
1 bunch asparagus (about one pound), trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1/3 cup chopped shallots
3 cloves garlic, minced (or 4 or 5 or 6)
1 teaspoon dried thyme
8 ounces shiitake mushrooms, with stems removed and discarded and caps sliced
1 cup arborio rice
1 cup full-bodied dry red wine
1/2 cup finely grated Parmigiano-Reggiano cheese
1/4 cup fresh parsley (or guess on the dried parsley)
dash of ground black pepper
1. Bring broth and water to a boil in a medium saucepan. Add asparagus and cook until crisp-tender, about four minutes.
2. Remove asparagus from broth/water with slotted spoon and reserve in a bowl. Reduce the heat under the broth/water mix to maintain a gentle simmer.
3. Heat olive oil in a dutch oven over medium-low heat. Add shallots, garlic and thyme. Cook, stirring often, until just starting to soften, about two minutes.
4. Add mushrooms and cook, stirring frequently, until softened, about three to four minutes.
5. Add rice. Cook, stirring frequently, for one minute.
6. Add wine and cook, stirring often, until the win is absorbed, about three to four minutes.
7. Add 1/2 cup broth/water to dutch oven. Stir frequently until absorbed.
8. Repeat step seven until you run out of broth. This will take 25 to 30 minutes; the rice will be creamy and just tender and virtually all of the broth will be absorbed.
9. Stir in the asparagus and cook for one minute.
10. Remove dutch oven from heat. Add cheese, parsley and pepper and stir to combine.
11. Serve immediately. If desired, sprinkle with cheese and parsley.
So which streak ended? I'm pleased to say that the "excellent risotto" streak triumphed over the "mediocre asparagus" streak. It was extremely tasty and I highly recommend it. The recipe says it makes four 1.5 cup servings, but I followed the recipe very closely and had two large helpings for dinner and filled three leftover containers. So who knows, really?