Asparagus Mushrom Risotto |
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Prep Time: 0 Minutes Cook Time: 52 Minutes |
Ready In: 52 Minutes Servings: 6 |
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Home-made risotto is a treat I don't make everyday, as there is a LOT of stirring involved. I use it with seasonal vegetables toward the end of their season for some variety. This recipe should be easy to modify with whatever vegetables you have handy, just cook them and substitute them right in. Ingredients:
6 cups vegetable stock |
1 cup white wine |
4 tbs butter |
1 cup onion, chopped |
1 cup mushrooms, sliced |
'8 oz asparagus, trimmed and cut into 1 pieces |
2 cups arborio rice |
1/2 cup parmesan |
pinch salt |
1/2 tsp nutmeg |
1 tsp lemon juice |
Directions:
1. Prepare your stock while waiting for the vegetables to cook (see following steps). Make sure to use a pot large enough to hold all 6 Cups. Heat it to simmering, and add your wine.
2. Using a large (~4 Qt) pan, add 2 Tbs butter, sautee your mushrooms over a medium heat just until tender. Remove and set aside.
3. Now use the remaining 2 Tbs butter and the Salt, cook the onions (still at Medium) for about 5 minutes. You only want the onions clear, NOT caramelized (not browned). Add the rice and stir well. Continue cooking for another 3-5 minutes, stirring frequently. We want the rice to begin to become clear at the edges without anything browning (rice or onions).
4. Reduce heat on the large pot to low.
5. Add enough stock/wine to just cover the rice. Stir frequently to prevent the rice on bottom from browning until the liquid is nearly completely absorbed. Repeat this process until all the stock/wine has been added.
6. When the last of the stock is added, use the pot to bring 2 1/2 cups of water to a boil. Boil the Asparagus for exactly 2 minutes. This can be done simultaneously while occasionally stirring the rice/stock.
7. Add Asparagus & Mushrooms to the rice, stir well.
8. Remove from heat and add Parmesan, Nutmeg, & Lemon Juice, stir well and serve.
9. Pepper to taste.
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