Risotto With Mushrooms And Asparagus

* Exported from MasterCook *

RISOTTO WITH MUSHROOMS AND ASPARAGUS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Wasnone

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Mushrooms -- assorment
1 lb Asparagus
1 sm Onion -- chopped very fine
1 lb Arborio rice
Olive oil and butter
1 qt Chicken stock
1 qt Red wine -- see options
1/2 c Parmesan cheese
Salt and pepper

Assorted mushrooms: crimini, shitake, oyster; or
combination of standard white, dried morel or porcini
soaked in warm water one hour. OPTIONS: Need 2 quarts
of liquid to cook the risotto. Half should be chicken
stock but the rest can be either wine, mushroom
liquid, or vegetable stock; or some combination. For a
red wine, try Barbera D'Alba.

Saute mushrooms in a little olive oil and butter and
set aside. Blanch asparagus by a quick dip in boiling
water until they turn bright green. Then plunge them
in a bowl of ice water (not tap water). Chop off the
tips and three or four inches os stalk. Save the rest
for soup. With a low flame under the heaviest saucepan
or saute pan you have: saute onion in a butter/oil
combo until clear. Add rice and coat the grains with
the oil. After a couple of minutes start adding liquid
a little at a time, just enough to cover the rice.
Stir often with a wooden spoon. Alternate chicken
stock and the wine or other liquid. Continue adding
the liquids a little at a time. The rice is done when
it is still firm at the very middle of the grain but
not crunchy to taste. This takes about 25 minutes.
When it reaches this stage, add the mushrooms, a
tablespoon of butter, the cheese, the salt and pepper,
and thee sections of asparagus, saving the tips to
decorate the tope of the dish.

Recipe By : Lou Jane Temple, Death by Rhubarb
Categories : Grains Recipes From
Mysteries



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