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Risotto with Mushrooms and Asparagus
 
 

1lb Mushrooms -- assortment 1lb Asparagus 1sm Onion -- chopped very fine 1lb Arborio rice Olive oil and butter 1qt Chicken stock 1qt Red wine -- see options ½ 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.  Sauté 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 so stalk. Save the rest for soup. With a low flame under the heaviest saucepan or sauté pan you have: sauté 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 T of butter, the cheese, the salt and pepper, and the sections of asparagus, saving the tips to decorate the tope of the dish.  Serves 6.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.