ASPARAGUS RISOTTO WITH SHITAKE MUSHROOMS
Steps:
- Pour the stock into a saucepan, place over high heat, and bring to a boil. Meanwhile, snap off the ends of the asparagus and peel any touch 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 min.) Take out the asparagus stems and throw away. Slice the tops of the asparagus (the part you didn't just simmer) into 1/4 inch thick piece on the diagaonal and set aside. Heat the olive oil in a big saucepan over med/high heat until hot. Scatter the mushrooms and don't move them until the begin to brown about 1 min. Then season with salt and pepper and saute until brown (about 5 min). Remove to a plate) Make sure you don't add the mushrooms until the oil is hot because if it isn't hot enough the mushrooms will absorb the oil and get greasy. If the oil is hot they don't absorb it at all. Lower the heat to medium, add the onion, season with a little salt and cook until soft and translucent but not brown (about 2 minutes. Add the garlic and cook with the onion, briefly. add the rice and stul until the grains look pearly white (about 4 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. Add 1/2 C of the stock, stir and cook until the pan is nearly dry again. Season lightly with salt and pepper. Add another 1/2 C of the stock and continue to stir, adding stock as necessary everytime the rice has just about absorbed the last dousing, until the rice is 3/4 of the way cooked (about 18 minutes). 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 5 more minutes. Remove from the heat and stir in butter, the parmesan, the parsley and the lemin zest. Taste to adjust seasoning. You can pass more parm at he table.
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Nkem Obi
[email protected]This risotto was absolutely delicious! The asparagus and shiitake mushrooms were cooked perfectly, and the creamy sauce was just divine. I would definitely recommend this recipe to anyone looking for a special occasion meal.
Qazzafi Khan
[email protected]I've made this risotto several times now, and it's always a hit with my family and friends. It's so creamy and flavorful, and the asparagus and shiitake mushrooms add a nice depth of flavor. I would definitely recommend this recipe to anyone looking
Sukhwinder Kaur
[email protected]This is a great recipe for a quick and easy weeknight meal. The risotto cooks up in about 30 minutes, and it's packed with flavor. I love the combination of asparagus and shiitake mushrooms, and the lemon zest adds a nice brightness to the dish.
Shakil Foryou Bangla
[email protected]I'm not a vegetarian, but I love this risotto. It's so creamy and flavorful, and the asparagus and shiitake mushrooms add a nice touch of umami. I would definitely recommend this recipe to anyone, vegetarian or not.
Caleb Abdul
[email protected]This was my first time making risotto, and I was really happy with the results. The recipe was easy to follow, and the risotto turned out creamy and flavorful. I loved the combination of asparagus and shiitake mushrooms, and the lemon zest added a ni
muneeb 0000
[email protected]I've made this risotto several times now, and it's always a hit. It's so easy to make, and it always turns out creamy and delicious. I love the addition of asparagus and shiitake mushrooms, which add a nice depth of flavor.
Abid Tanoli
[email protected]This risotto was absolutely delicious! I loved the combination of asparagus and shiitake mushrooms, and the creamy sauce was just perfect. I would definitely recommend this recipe to anyone looking for a delicious and elegant vegetarian dish.
ilda graceni
[email protected]I'm new to cooking risotto, but this recipe was easy to follow and the results were amazing. The risotto was cooked perfectly, and the asparagus and mushrooms were so flavorful. I'm definitely going to try more risotto recipes in the future.
Suraz Bartaula
[email protected]I made this risotto for a dinner party last night, and it was a huge hit! Everyone loved the creamy texture and the delicate flavors of the asparagus and mushrooms. I will definitely be making this recipe again.
Everton Walker
[email protected]This is one of my favorite risotto recipes. It's so easy to make, and it always turns out delicious. I love the combination of asparagus and shiitake mushrooms, and the lemon zest adds a nice brightness to the dish.
Raad Nsour
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The asparagus and shiitake mushrooms added so much flavor and texture, and the creamy sauce was just perfect. I will definitely be making this again!
ikeh abrahamson
[email protected]This asparagus risotto with shiitake mushrooms was a delightful dish! The flavors of the asparagus and mushrooms complemented each other perfectly, and the risotto was cooked to perfection. I would definitely recommend this recipe to anyone looking f