Asparagus and mushrooms risotto

This recipe was inspired by my sister Mirtha one afternoon that I asked her: What should I do with some asparagus that I bought today? she promptly reply: Risotto of course. So I got inspired and develop this delicious and hearty risotto dish. The secret is to stir constantly while adding the broth, so the final consistency would be creamy and silky. Enjoy!

Ingredients:

• 2 TB butter
• 2 TB olive oil
• 1 medium onion, chopped
• 1 garlic clove, finely chopped
• 1/2 oz (about 1/4 cup) dried porcini mushrooms, or any dry wild mushroom, soaked in 1/2 cup water for 15 minutes
• 1 lb asparagus, ends trimmed, chopped in 1 inch pieces and tips saved in a separate bowl
• 2 cups arborio rice
• 1/2 cup dry white wine
• about 6 cups vegetable broth
• 3/4 cup Parmesan cheese
• salt and pepper to taste

Heat the broth, and keep it warm in a separate pan.

Cook the garlic and onion in the butter and olive oil until translucent(do not brown, if starts to brown lower the temperature), add the chopped asparagus (saving the tips for later) and the drained mushrooms (save the liquid). Cook for 5 minutes and add the rice, cook for another 5 minutes and add the wine. Cook stirring constantly, when the wine is absorbed add the mushroom liquid, when this liquid is absorbed add the asparagus tips and add the vegetable broth 1/2 cup at a time, stirring and adding more when the rice absorbs the broth. Cook until the rice is tender but not too mushy, do not over cook!. This will take around 20 minutes. At the end add the cheese and salt and pepper to taste (this will vary according to the saltiness of the broth and the cheese) serve immediately. At the table arrange a little serving dish of grated Parmesan cheese so you can top it with extra cheese.

Comments

[Mariana Gandica]

Rosi
Que exitoooooo esta pagina no la habia visto, no creas que por no hablar a menudo las he olvidado.
Se les recuerda a la familia Martinez
Mariana Gandica y el resto de la Flia.
Besos