Asparagus Risotto With Shiitake Mushrooms Recipe ๐ฟ๐
Overview:
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: Not specified
Description:
This delightful Asparagus Risotto with Shiitake Mushrooms is a creation by the renowned chef Michael Chiarello. It’s a spring-inspired dish that brings together the freshness of asparagus, the earthiness of shiitake mushrooms, and the creamy richness of risotto. Bursting with flavors, this recipe promises to tantalize your taste buds and leave you craving for more!
Ingredients:
- 4 spears asparagus
- 1 tablespoon extra virgin olive oil
- 1/4 cup shiitake mushrooms, sliced
- 2 tablespoons onion, finely chopped
- Garlic, minced (quantity not specified)
- 1 cup arborio rice
- 1 cup dry white wine (optional)
- 1 sprig fresh thyme
- 1 tablespoon unsalted butter
- 1/2 cup Fontina cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon fresh flat-leaf parsley, chopped
- Lemon zest (optional)
- Salt and pepper to taste
Instructions:
| Step | Description |
|---|---|
| 1 | Pour the stock into a saucepan, place over high heat, and bring to a boil. |
| 2 | Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks. Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes. Dip out and discard the stems. Slice the spears 1/4 inch thick on the diagonal. Set aside. |
| 3 | Heat the olive oil in a heavy medium saucepan over medium-high heat until hot. Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute. Then season with salt and pepper, and sautรฉ until brown, about 5 minutes. Remove to a plate. |
| 4 | Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes. Add the garlic and cook briefly. |
| 5 | Add the rice and stir until the grains look pearly white, about 2 minutes. Add the wine, if using, and cook until the pan is nearly dry. Adjust the heat so the rice cooks at a slow simmer. |
| 6 | Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again. Season lightly with salt and pepper now so the flavor permeates the rice. |
| 7 | Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes. |
| 8 | Stir in the thyme, mushrooms, and sliced asparagus tips. Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer. |
| 9 | Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley, and the lemon zest, if using. Taste for seasoning. |
| 10 | Dust with Parmesan before serving. Pass more cheese at the table. |
Nutritional Information (per serving):
- Calories: 839.6
- Fat: 36.6g
- Saturated Fat: 12.3g
- Cholesterol: 52.2mg
- Sodium: 944.8mg
- Carbohydrates: 93.4g
- Fiber: 8.1g
- Sugar: 14.2g
- Protein: 30.5g
Tips:
- Risotto Texture: Keep stirring the risotto frequently to achieve that creamy texture. The constant stirring helps release the starch from the rice, giving the dish its characteristic creaminess.
- Stock Temperature: Ensure the stock is warm when adding it to the risotto. Cold stock can slow down the cooking process and affect the texture of the risotto.
- Cheese Selection: Experiment with different types of cheese to customize the flavor of your risotto. Besides Fontina and Parmesan, you can try pecorino, Gruyรจre, or even goat cheese for a unique twist.
- Vegetarian Option: To make this dish vegetarian, use vegetable stock instead of chicken stock.
- Garnish: Garnish your plated risotto with fresh herbs like parsley or chives for an added burst of color and flavor.
Enjoy preparing and indulging in this exquisite Asparagus Risotto with Shiitake Mushrooms! It’s a culinary journey worth savoring.
