Mushroom and Asparagus Risotto

We had leftover mushrooms from my Easter Sunday casserole, and since asparagus is also in season, I could think of nothing better than to combine the two and make a lovely risotto dish.  The common misconception is that Risotto is hard to make, but it’s actually really simple.  The most important thing you need to remember is to keep stirring.  This is not a dish you can leave unattended.  What makes this risotto so different from other recipes is the addition of Mascarpone cheese – it adds a layer of depth to this classic dish.

Here is my recipe for the week of April 5, 2010.

Serves 4.

Ingredients:

• 1 1/2 TB olive oil
• 1 1/2 TB unsalted butter
• 1 bunch asparagus, trimmed and cut into 1/4 inch thick slices
• 8 ounces of white mushrooms, cut into 1/4 inch slices
• 8 ounces of fresh shiitake mushrooms, cut into 1/4 inch slices
• 1 small onion, finely chopped
• 1 large clove of garlic, finely chopped

• 1 1/2 cups Arborio rice
• 2/3 cup dry white wine
• 4-5 cups simmering chicken stock
• kosher salt and fresh ground pepper

• 1/3 cup mascarpone cheese
• 1/2 cup grated parmesan
• A sprig of parsley (optional)

Directions: Prepare an ice-water bath (to blanch asparagus after it’s done cooking).  Bring chicken broth to a boil in a 4-qt pot (you will need the stock later so don’t throw it out).  Add asparagus and cook, uncovered, about 3-4 minutes.  Immediately transfer asparagus into the ice-water bath.  Note: This stops the cooking process and also helps the asparagus retain its beautiful, green color.

Heat the olive oil and butter in a saucepan over medium heat.  Add the mushrooms, stirring occasionally, about 4 minutes.  Then add onions and garlic and cook for another 2-3 minutes.  Note: you add the onions and garlic after the mushrooms because they have a smaller surface area and take a shorter time to cook.

Add the rice and stir for a minute to coat with the vegetables, oil, and butter.  Then add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.  Ladle in 1 cup simmering chicken broth and cook at a strong simmer, stirring, until absorbed by the rice.  Continue to add more broth and wait for it to be absorbed by the rice before adding more.  This process will take about 25-30 minutes.

After the risotto has been cooking for 15 minutes, drain the asparagus from the ice-bath and add it to the risotto, along with salt and pepper (taste as you go along and add salt as needed).  Continue cooking and adding stock, stirring constantly, until the rice is tender but still firm.

When the risotto is done, turn off the heat and stir in the mascarpone and parmesan cheeses.  Serve hot with a sprig of parsley on top.

Adapted from: Mushroom and Asparagus Risotto from Martha Stewart.

Advertisement