Wednesday, July 09, 2008

Mushroom and Asparagus Risotto

For my birthday dinner the other night I also made this risotto.

Serves 8-10.


3 1/2 c. arborio rice
1 lemon
5-6 c. vegetable broth (I got mine at Trader Joe's)
1/2 vidalia onion, chopped
2 c. white wine (I ended up using green wine, 'cause, um, it was what was open)
1 bunch of pencil asparagus
3 c. assorted mushrooms, coarsely chopped
2/3 c. shredded fontina cheese
1/2 c. shredded romano cheese
3 T. butter
olive oil
salt and pepper

1- Chop two inches off the bottoms of the asparagus. Discard. Chop off asparagus tips, set aside in bowl. Chop the rest of the stems on a diagonal into 1" pieces. Put all in boiling salted water for 2 min, then blanche in ice water. Set aside.

2- In a large pot, heat 4 T. olive oil over medium heat. Add onion, stir til translucent. Add rice. Stir 'til all the grains are coated and start to become translucent. Add 2 cups of white wine. Stir until absorbed.

3- Add enough stock to cover rice by two fingers. Stir until absorbed. Continue adding stock and stirring until absorbed until rice is creamy and cooked through, seasoning with S&P.

4- While rice is cooking, heat 1 T. olive oil in a frying pan. Add mushrooms. Season with S&P. Saute for appx. 4 minutes. Add asparagus. Saute another 3 minutes. Take off heat.

5- When rice is cooked, turn off heat. Squeeze in the juice of one lemon, stir through. Add in cheese, stir through. Stir in butter. Stir in mushrooms and asparagus. Season with S&P to taste. Serve and enjoy.

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