Asparagus and Shiitake Risotto

17Jul

Creamy, tender risotto with crispy asparagus and mushrooms. Shiitake mushrooms can be replaced white mushrooms if you like. Do not use highly concentrated broth, rice absorbs a lot of liquid and additional flavors. Add the broth gradually until it evaporates the previous portion. The finished risotto can be decorated with lemon zest, chives, thyme or parsley leaves. Use vegetable, mushroom stock or water if you want to make a vegetarian risotto. And of course serve with a glass of white wine.

Asparagus and Shiitake Risotto Recipe

By Olya Sandstrom Published: July 17, 2013

Yield: 4 Servings
Cook: 50 mins

Creamy, tender risotto with crispy asparagus and mushrooms. Shiitake mushrooms can be replaced white mushrooms if you like. Do not use …

Ingredients

1.5 cup 'arborio' rice
6 tbsp chicken, mushroom or vegetable broth
12 pcs asparagus
2 shallots
2 cloves of garlic
8-10 pcs shiitake mushrooms
0.5 cup dry white wine
0.5 cup parmesan grated
2 tbsp olive oil
5 tbsp butter
salt, pepper to taste

Instructions

Cook the shiitake mushrooms in boiling broth for about 5-10 min., cool, and cut into strips. Put the broth aside, and cover with a lid.
Peel and chop the garlic and shallot. Cut the ends off the asparagus and cut the stalks into 3-4 pieces. Fry them in a pan with 1 tablespoon of olive oil for about 3-4 minutes., salt and pepper and arrange on a plate.
In the same pan add 1 tbsp.of olive oil and 2 tablespoons of butter. Fry the onion, garlic and shiitake mushrooms for about 2 minutes, then add the rice and fry about 1 minute, stirring all the time, then add the wine, stirring occasionally, and cook for 1 minute
Pour in 1 cup of hot chicken broth, cook and stir over high heat for 2 minutes without a lid. When the broth is absorbed into the rice, add another 1 cup, reduce the heat, cover and simmer for about 20 minutes, continually adding a little broth and stirring. If you don’t have enough broth, add a little water instead. Add the salt and pepper at the end to taste, along with the remaining butter, asparagus and cheese, stir, cover for a few minutes. Sprinkle with grated cheese and serve.