Mushroom & Asparagus Risotto
My original idea for this blog was to taste amazing food in restaurants and then try to simplify and replicate it at home. A few years ago, I had the most amazing asparagus & mushroom risotto at a friend’s wedding reception in beautiful Oregon wine country. I’m not even sure who the caterer was, but ever since then, I always order this dish if I see it on the menu, but none has ever compared. By combining a few recipes I found online along with a few special tips to make the risotto extra creamy, I now present you with my favorite version that is even better than I remember from the wedding reception! It makes a great small, filling meal or a wonderful side dish as well.
Mushroom & Asparagus Risotto
1 lb. fresh asparagus
(3) 14-oz cans low-sodium chicken broth
1 oz. dried mushrooms (a mix of porcini, crimini, shiitake, and oyster is delicious), cut into small pieces
1/2 cup finely chopped onion
1 T. olive oil
1 c. uncooked arborio rice
1/2 c. dry white wine such as chardonnay
1/2 c. fresh grated parmesan cheese
black truffle sea salt (regular salt also works) & fresh ground pepper
Clean asparagus and cut off any tough ends. Cut into 1″ sections and set aside. Put the rice in a strainer over a large glass bowl or measuring cup. Pour the broth over the rice to rinse the starch off. Microwave the broth 2-3 minutes until hot, then add in the mushrooms and set aside.
In a large deep frying pan, heat the olive oil and onion over medium heat until soft and slightly browned, stirring frequently. Carefully add in the rice (watch out for popping!) and wine. Cook it 2 minutes, stirring continuously, then reduce heat to medium. Strain the mushrooms out of the broth and set aside.
Gradually add the broth to the rice mixture, 1/2 cup a time until it is absorbed each time and before adding more. With the last portion, add in the asparagus and mushroom pieces. Cover and cook 8 minutes, stirring occasionally to keep from sticking. When all the liquid is absorbed and asparagus and mushrooms are tender, remove from heat. Stir in the cheese, and truffle salt and pepper to taste. Serve immediately (in warm bowls is best!).
For leftovers, refrigerate overnight. Reheat in the microwave or take a scoop of the risotto and press into a patty. Coat with panko or bread crumbs and fry in a small amount of hot oil until crisp.
