Karol Smith
Ultimate Mushroom and Asparagus Risotto: A Creamy Italian Delight
This delicious and comforting dish is a classic Italian risotto featuring earthy mushrooms and tender asparagus. The creamy texture and rich flavors make it a perfect meal for any occasion, whether you’re hosting a dinner party or enjoying a quiet meal at home. Follow this step-by-step recipe to create an unforgettable Ultimate Mushroom and Asparagus Risotto.
Ingredients:
– 1 cup Arborio rice
– 1 lb mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 bunch asparagus, trimmed and cut into 1-inch pieces
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup dry white wine
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the broth: In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm throughout the cooking process.
2. Cook the mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until they release their juices and become golden brown, about 5-7 minutes. Season with a pinch of salt and pepper. Remove the mushrooms from the skillet and set them aside.
3. Cook the asparagus: In the same skillet, add the asparagus pieces and sauté for 3-4 minutes until they are tender but still crisp. Remove from the skillet and set aside with the mushrooms.
4. Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the remaining tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
5. Toast the rice: Add the Arborio rice to the pot and stir to coat it with the oil and butter. Cook for 2-3 minutes, stirring frequently, until the rice is slightly translucent around the edges.
6. Deglaze with wine: Pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice.
7. Add the broth: Begin adding the warm broth to the rice one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
8. Combine and finish: Once the rice is cooked to your liking, stir in the cooked mushrooms and asparagus. Add the remaining tablespoon of butter and the grated Parmesan cheese, stirring until everything is well combined and the risotto is creamy. Season with salt and pepper to taste.
9. Serve: Spoon the risotto onto plates or into bowls and garnish with chopped fresh parsley. Serve immediately and enjoy!
This Ultimate Mushroom and Asparagus Risotto is sure to impress with its rich flavor and creamy texture. Enjoy this comforting dish with a glass of white wine and good company!
