Red Wine Dried Mushroom And Asparagus Risotto Recipes

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ASPARAGUS & MUSHROOM RISOTTO WITH FRESH PARSLEY & LEMON



Asparagus & mushroom risotto with fresh parsley & lemon image

Provided by Jamie Oliver

Time 45m

Yield 2

Number Of Ingredients 13

10g dried porcini
1 small onion
1 clove of garlic
1 stick of celery
200g asparagus
100g chestnut mushrooms
olive oil
1 vegetable stock cube or pot, organic
½ a bunch of flat-leaf parsley, (15g)
20g Italian hard cheese
150g risotto rice
50ml white wine, (optional)
1 lemon

Steps:

  • Place the porcini in a small bowl, just cover with boiling water and leave to rehydrate.
  • Peel and finely chop the onion and garlic, then trim and finely chop the celery. Snap off and discard the woody asparagus ends, cut off the tips and roughly chop the stalks. Roughly chop the chestnut mushrooms.
  • Heat a splash of oil in a medium pan over a medium-low heat, add the onion, celery and a splash of water, then cook for around 5 minutes, or until softened but not coloured, stirring occasionally.
  • Scoop out, finely chop and add the porcini to the pan with the soaking water, leaving any gritty bits behind.
  • Bring 600ml of water to the boil in a medium pan, add the stock cube or pot and stir to dissolve. Keep over a low heat.
  • Place another pan over a medium heat with a drizzle of oil, then add the garlic, mushrooms and a small pinch of sea salt and black pepper. Cook gently for a few minutes, or until softened.
  • Pick and finely chop the parsley leaves, then add the stalks to the stock. Finely grate the cheese.
  • Once the vegetables are soft, stir in the rice and and fry for 1 minute until translucent. Pour in the wine (or replace with 50ml stock), and keep stirring until absorbed.
  • Turn the heat up to medium, then add a ladleful of hot stock (avoid the parsley stalks!). Keep stirring and adding stock, a ladle at a time, waiting for the rice to soak it all up before adding the next ladleful. Continue until you've added two-thirds of the stock.
  • Stir the asparagus and cooked mushrooms into the pan. Keep adding the remaining stock until the rice is just cooked and the risotto is nice and oozy - if you run out of stock, use boiling water.
  • Remove from the heat and stir in most of the cheese. Season to taste with salt, pepper and a squeeze of lemon juice, then cover and leave to sit for 2 minutes. Divide between your plates, then serve with the parsley and remaining cheese on top.

Nutrition Facts : Calories 447 calories, Fat 11.3 g fat, SaturatedFat 2.9 g saturated fat, Protein 18.1 g protein, Carbohydrate 67.4 g carbohydrate, Sugar 5.7 g sugar, Sodium 0.5 g salt, Fiber 4.9 g fibre

MUSHROOM AND ASPARAGUS RISOTTO



Mushroom and Asparagus Risotto image

This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11

1 pound assorted mushrooms, such as oyster and cremini, cleaned
1 ounce dried porcini mushrooms
1 bunch asparagus, trimmed
1/2 cup plus 1 tablespoon olive oil, plus more for serving
1 large clove garlic, finely chopped
1 onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
Coarse salt and freshly ground black pepper
6 tablespoons unsalted butter
1 cup freshly grated parmesan cheese

Steps:

  • Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside. Place porcini mushrooms, mushroom stems, and 6 cups water in a medium saucepan. Cover and bring to a boil over high heat. Let boil for 2 minutes; immediately remove from heat and let stand 15 to 20 minutes. Strain mixture through a fine mesh sieve into another medium saucepan; discard solids. Place mushroom stock over low heat and keep covered until ready to use.
  • Cut 2 inches from the top of asparagus; set aside. Cut remaining portion of the asparagus crosswise into 1/4-inch pieces. Bring a small saucepan of salted water to a boil; prepare an ice-water bath. Place asparagus tips in boiling water and cook until tender-crisp, about 2 minutes; drain and immediately transfer to ice-water bath to cool. Drain and set aside. Repeat process with 1/4-inch asparagus pieces.
  • Heat 3 tablespoons olive oil in a medium saucepan over low heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 2 minutes.
  • Add rice and stir to coat. Add wine and increase heat to medium-high; season with 2 teaspoons salt. Let cook, stirring, until liquid is almost evaporated, about 2 minutes. Add 1/2 cup of the warm mushroom stock and cook, stirring constantly, until liquid is almost evaporated, about 2 minutes. Repeat this process 2 more times.
  • Add reserved coarsely chopped mushrooms and season with 1 teaspoon pepper. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring, until liquid has almost evaporated, about every 2 minutes, until rice is al dente, 20 to 30 minutes total.
  • Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add remaining two-thirds of the mushrooms and cook, stirring, until golden brown, about 2 minutes; season with salt and pepper. Add asparagus tips and cook until lightly browned, about 1 minute more. Remove from heat and set aside.
  • Add 1/4-inch pieces of asparagus to risotto and cook, stirring, for 1 minute. Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined. Season with salt and pepper.
  • Divide risotto evenly among 4 serving plates. Top with sauteed mushrooms and asparagus tips. Drizzle with olive and serve immediately.

RED WINE RISOTTO WITH DUCK & GARLICKY MUSHROOMS



Red wine risotto with duck & garlicky mushrooms image

A great way to use up leftover duck in a rich, luxurious supper dish

Provided by Jane Hornby

Time 40m

Number Of Ingredients 12

2 tbsp butter
1 onion , finely chopped
2 carrots , finely chopped
2 celery sticks, finely chopped
3 garlic cloves , crushed
thyme sprig, leaves picked
300g risotto rice
300ml red wine
1.4l chicken stock , hot
about 175g leftover duck , shredded
200g pack chestnut mushroom , thickly sliced
handful flat-leaf parsley , chopped

Steps:

  • Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
  • Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium - too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.
  • Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.

Nutrition Facts : Calories 638 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 9 grams sugar, Protein 28 grams protein, Sodium 1.82 milligram of sodium

ASPARAGUS AND MOREL RISOTTO



Asparagus and Morel Risotto image

Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.

Provided by chefdaniel

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 41m

Yield 4

Number Of Ingredients 13

3 ½ cups chicken stock
¼ cup olive oil, or more to taste, divided
¼ cup unsalted butter, divided
½ pound asparagus, cut into 1-inch pieces on the bias
⅓ pound fresh morel mushrooms, halved
1 shallot, minced
1 cup Arborio rice
¼ cup dry white wine
1 teaspoon fresh thyme leaves
⅓ cup freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon finely chopped fresh parsley
salt and ground black pepper to taste
1 ½ tablespoons high-quality balsamic vinegar

Steps:

  • Place chicken stock in a small saucepan over medium heat; bring to a simmer.
  • Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
  • Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
  • Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
  • Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.

Nutrition Facts : Calories 508 calories, Carbohydrate 54.3 g, Cholesterol 37 mg, Fat 27.6 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 10.5 g, Sodium 747.8 mg, Sugar 3.4 g

RISOTTO WITH CHICKEN AND ASPARAGUS



Risotto with Chicken and Asparagus image

A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!

Provided by katie

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 2

Number Of Ingredients 13

2 cups chicken stock
1 tablespoon olive oil or butter
1 tablespoon minced garlic
2 (5 ounce) skinless, boneless chicken breast halves - cubed
2 teaspoons olive oil or butter
½ large onion, minced
1 cup Carnaroli or Arborio rice
½ cup white wine
8 ounces asparagus, finely chopped
½ teaspoon dried oregano
½ teaspoon dried basil
salt and freshly ground black pepper to taste
½ cup freshly grated Parmesan cheese

Steps:

  • Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
  • Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
  • Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
  • Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
  • Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

Nutrition Facts : Calories 877.3 calories, Carbohydrate 104.7 g, Cholesterol 104.3 mg, Fat 22.5 g, Fiber 4.6 g, Protein 50.8 g, SaturatedFat 6.5 g, Sodium 1074 mg, Sugar 5 g

DRIED WILD MUSHROOM RISOTTO



Dried Wild Mushroom Risotto image

Provided by Food Network

Categories     appetizer

Time 2h40m

Number Of Ingredients 20

1-ounce dried porcini
5 1/2 cups mushroom stock, recipe follows, or vegetable stock
1 tablespoon butter, plus 2 tablespoons
2 tablespoons shallots, finely diced
1 1/2 cups aborio rice
1/2 cup dry red wine
3 tablespoons chopped parsley
1/2 cup freshly grated Parmesan
Salt and freshly ground pepper, to taste
1/2 to 1-ounce dried porcini, about 1/2 to 1 cup
1 1/2 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 celery ribs, diced
1 cup chopped leek greens and leek roots, if available
2 cloves of garlic, roughly chopped
4 sprigs thyme or 1/4 teaspoon dried
Bouquet Garni that includes 10 sage leaves
2 teaspoons salt
9 cups water

Steps:

  • Soak the dried mushrooms in 1 cup warm water for 30 minutes, then lift them out and strain the liquid. Finely chop the mushrooms. Add the soaking liquid to the mushroom stock in a large saucepan. Bring to a simmer.
  • Heat the butter in a wide soup pot, add the diced shallots, and cook over medium heat until soft and translucent, 3 to 5 minutes. Add the rice and cook, stirring frequently, for 1 minute. Add the mushrooms and wine and simmer until the wine is absorbed, stirring a few times, then add 2 cups stock, cover and cook at a lively simmer until it's absorbed. Begin adding the stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next. When the rice is cooked, stir in the parsley, cheese, and an additional 1 or 2 tablespoons of butter. Taste for salt and season with pepper.
  • Soak porcini in a bowl of warm water for 30 minutes. Set aside.
  • Heat oil in a soup pot. Add the onion, carrots, and celery. Saute over medium-high heat, stirring occasionally, until the onion is well browned, about 15 minutes. Scrape the bottom of the pan to loosen juices that have collected there. Add porcini, soaking liquid, remaining ingredients and 9 cups of water. Bring to a boil, then lower heat and simmer, partially covered, for 45 minutes. Strain.

RED WINE AND MUSHROOM RISOTTO



Red Wine and Mushroom Risotto image

Categories     Mushroom     Rice     Side     Parmesan     Bacon     Red Wine     Simmer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 16

1 ounce dried porcini mushrooms*
2 cups boiling water
1 1/2 pounds fresh cremini or white mushrooms
3/4 stick (6 tablespoons) unsalted butter
5 to 6 cups low-salt chicken broth
6 ounces 1/4-inch-thick slices pancetta (Italian unsmoked cured bacon)**, chopped
1 cup finely chopped onion
1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage, crumbled
3 cups Arborio rice**
2 cups dry red wine such as Rosso di Montalcino
3 tablespoons finely chopped fresh parsley leaves
1 cup freshly grated Parmesan
Garnishes: curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan, fresh rosemary sprigs
*available at specialty foods shops and some supermarkets
**available at Italian markets and specialty foods shops

Steps:

  • In a small bowl soak porcini in boiling water 30 minutes. Pour soaking liquid through a fine sieve lined with a dampened paper towel or coffee filter into a bowl and reserve. Wash porcini under cold water to remove any grit and pat dry. Chop porcini fine.
  • Chop fine 1/4 pound cremini or white mushrooms (about 1 1/2 cups) and reserve. Depending on size, halve and/or quarter remaining 1 1/4 pounds cremini or white mushrooms and in a large heavy skillet cook in 4 tablespoons butter with salt and pepper to taste over moderate heat, stirring, until tender, 5 to 10 minutes. Remove skillet from heat and reserve mushrooms in skillet. (They will be reheated just before serving.)
  • In a large saucepan heat broth and keep at a bare simmer.
  • In a 5-to-6 quart heavy saucepan cook pancetta over moderate heat, stirring, 5 minutes. Add reserved finely chopped cremini or white mushrooms, remaining 2 tablespoons butter, onion, rosemary, sage, and salt and pepper to taste and cook, stirring, until onion is softened. Stir in rice and cook, stirring, until coated well with fat, about 1 minute. Add 1 cup wine and cook, stirring constantly, until absorbed. Add remaining cup wine and cook, stirring constantly, until absorbed.
  • Add 1 cup simmering broth and cook, stirring constantly, until absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 20 to 25 minutes.
  • Note: About halfway through cooking, add reserved porcini soaking liquid and chopped porcini, stirring constantly until liquid is absorbed, and continue cooking and adding broth in same manner.
  • During last few minutes of cooking, reheat reserved cremini or white mushrooms in skillet over moderate heat, stirring, until hot, and stir in parsley and salt and pepper to taste. Stir grated Parmesan and salt and pepper to taste into risotto.
  • Serve risotto immediately, topped with cremini or white mushrooms and garnished with Parmesan curls and rosemary.

WILD MUSHROOM AND ASPARAGUS RISOTTO



Wild Mushroom and Asparagus Risotto image

Provided by Alton Brown

Categories     side-dish

Number Of Ingredients 11

6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
2 ounces grated Parmesan, approximately 1/2 cup
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg

Steps:

  • In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
  • In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat 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. Stir or move the pan 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 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
  • *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

RED WINE, DRIED MUSHROOM AND ASPARAGUS RISOTTO



RED WINE, DRIED MUSHROOM AND ASPARAGUS RISOTTO image

Categories     Rice     Vegetable     Sauté     Vegetarian

Yield Makes 4-6 servings

Number Of Ingredients 10

1 pound slender asparagus
2 tablespoons extra virgin olive oil
1 cup finely chopped onion
½ cup dried Porcini mushrooms, cleaned and chopped fine
1 ½ cups Arborio rice
1/2 cup dry red wine
2 tablespoons unsalted butter
Freshly grated Parmesan cheese
2 cups vegetable stock
2 cups water

Steps:

  • In a small bowl, pour ½ cup of boiling water over the dried mushrooms, let sit for 10-15 minutes. Snap off the ends of the asparagus where they break naturally. Peel the stems if necessary. Cut off the tips and set them aside. Chop the stems into 1” long pieces. Bring the water and stock to a simmer in a saucepan. Heat the oil in a heavy saucepan. Add the onion and cook gently until it is translucent. Add the rice and asparagus and cook, stirring, about 5 minutes. Add the wine, allow nearly all of it to evaporate, then add porcini mushrooms and soaking liquid. Slowly add the broth mix to the rice, about 1/4 cup at a time, adding a ladleful at a time as the liquid in the pan evaporates. Cook, stirring, until the risotto is plump and offers a little resistance to the bite. The risotto should be very moist. Stir in the butter and Parmesan cheese and serve immediately.

RISOTTO WITH ASPARAGUS AND PORCINI MUSHROOMS



Risotto With Asparagus and Porcini Mushrooms image

Recipe is from "Just Peachy, Cooking Up a Cure, found in my America's Best Recipe's cookbook. I love risotto and the addition of asparagus and mushrooms really got my attention.

Provided by DailyInspiration

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb fresh asparagus
3 (14 ounce) cans chicken broth
1/2 ounce dried porcini mushrooms (or mushrooms of your choice)
1/2 cup onion, chopped
1 tablespoon olive oil
1 cup arborio rice, uncooked
1/2 cup dry white wine
1/2 cup parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cut asparagus into 1-inch pieces; set aside.
  • Cook broth in a saucepan over medium heat until hot; add mushrooms. Remove from heat and set aside.
  • Cook onion in hot oil in a large skillet over medium-high heat, stirring constantly, until tender. Add rice and wine and cook 2 minutes stirring constantly. Reduce heat to medium . Gradually pour hot broth from mushrooms into rice mixture in skillet, 1/2 cup at a time, stirring constantly. Allow rice mixture to absorb broth before adding more. Stir in asparagus and mushrooms; cover and cook 8 minutes, stirring occasionally. Stir in cheese , salt and pepper and serve immediately.

RISOTTO WITH ASPARAGUS AND SUN-DRIED TOMATOES



Risotto With Asparagus and Sun-Dried Tomatoes image

I love risotto and am always trying new versions. This one incorporates two of my favorites - asparagus and sun-dried tomatoes. It is simple enough, but as with any risotto, you do a lot of stirring. I usually add more asparagus and tomatoes than called for here.

Provided by lazyme

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus, trimmed
6 cups chicken broth, please see the note below
2 tablespoons butter
1 small onion, finely chopped
2 cups arborio rice
2 sun-dried tomatoes packed in oil, drained or 2 sun-dried tomatoes, reconstituted
1/4 cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped
pepper

Steps:

  • NOTE:.
  • Zaar won't let me enter this in the ingredients section, so the 6 cups of chicken broth should actually consist of the cooking water from blanching the asparagus, and then adding enough chicken broth to measure the 6 cups.
  • Blanch the asparagus in a large skillet or pan of rapidly boiling water 2-3 minutes or until vivid green. Remove the asparagus from the pan and reserve the cooking water. Measure the cooking water and add stock to equal 6 cups and pour into a saucepan set over low heat. Allow to come to a low simmer.
  • Cut the asparagus into 1-inch pieces. Melt the butter in a large pot set over medium heat and add the chopped onion, rice, and all the asparagus except the tips. Stir this mixture until the rice and vegetables are coated and the onion becomes translucent.
  • Add 1/2 cup of the simmering broth and cook, stirring until the liquid is absorbed. Continue adding the broth slowly, 1/2 cup at a time, stirring until it is absorbed. Work slowly and do not add more broth until the previous 1/2 cup is fully absorbed. Work until all the broth is absorbed. Taste the risotto; it should be firm but not hard and the mixture creamy. If it is still tough, you may need to add more broth (bring to a simmer first).
  • Off the heat, gently stir in the reserved asparagus tips along with the remaining ingredients. Serve immediately.

ASPARAGUS RISOTTO WITH SHIITAKE MUSHROOMS



Asparagus Risotto With Shiitake Mushrooms image

This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I won't change the recipe itself, though! Recipe By :Michael Chiarello

Provided by Aunt Cookie

Categories     Short Grain Rice

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 15

4 cups chicken stock
1 bunch asparagus, about 1 pound
1/4 cup extra virgin olive oil
2 cups sliced shiitake mushrooms
salt & freshly ground black pepper
1 cup finely chopped onion
1 tablespoon minced garlic
1 cup arborio rice
1/2 cup dry white wine
1 1/2 teaspoons finely chopped fresh thyme
1 tablespoon unsalted butter
1/4 cup coarsely grated Fontina cheese
3/4 cup freshly grated parmesan cheese
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons freshly grated lemon zest

Steps:

  • Pour the stock into a saucepan, place over high heat, and bring to a boil.
  • Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
  • Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
  • Dip out and discard the stems.
  • Slice the spears 1/4 inch thick on the diagonal.
  • Set aside.
  • Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
  • Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
  • Then season with salt and pepper, and sauté until brown, about 5 minutes.
  • Remove to a plate.
  • Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
  • Add the garlic and cook briefly.
  • Add the rice and stir until the grains look pearly white, about 2 minutes.
  • Add the wine, if using, and cook until the pan is nearly dry.
  • Adjust the heat so the rice cooks at a slow simmer.
  • Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
  • Season lightly with salt and pepper now so the flavor permeates the rice.
  • Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
  • Stir in the thyme, mushrooms, and sliced asparagus tips.
  • Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
  • Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
  • Taste for seasoning.
  • Dust with Parmesan before serving.
  • Pass more cheese at the table.

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