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Mushroom and Asparagus Risotto CLINTON KELLY

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A delicious meal that you will want to make over and over again!

ingredients
MUSHROOM AND ASPARAGUS RISOTTO
4 tablespoons olive oil (divided)
1/2 cup shiitake mushrooms (stems removed, thinly sliced)
1/4 cup asparagus (woody ends removed, cut on a bias into 1/2-inch pieces)
1/2 bunch spring onions (thinly sliced, white and red parts only)
1 1/2 cup Arborio rice
1/4 cup dry white wine
5 cups chicken stock (warmed)
2 tablespoons butter
1/4 cup Parmesan (grated)
Kosher salt and freshly ground black pepper (to taste)

directions
In a large saute pan, heat 2 tablespoons of olive oil over medium-high heat and add the mushrooms to the pan and saute until tender, about 7 to 9 minutes. Season with salt and pepper and move to the side of the saute pan.
Add the asparagus pieces to the other side of the pan and saute until tender, about 4 to 5 minutes. Remove to a plate and set aside.
In a medium saute pan, heat the remaining olive oil over medium heat. Add the spring onions and saute until translucent, about 3 minutes. Add the rice, continuing to stir with a wooden spoon until the rice is coated in olive oil and slightly toasted, about 3 to 4 minutes. Add the white wine, stirring constantly until the wine is fully absorbed, about 4 minutes. Add the chicken stock, 1/2 a cup a time and stir continuously, adding more stock only when the previous addition has been absorbed. Season with salt and pepper to taste.
Fold the mushrooms and asparagus into the risotto. Stir in the butter. Fold in the Parmesan, continuing to fold until the cheese has melted and is fully incorporated. Spoon risotto into bowls and serve immediately.
Tip: Use your favorite spring vegetables in this dish! Be sure to taste the rice while cooking to prevent overcooking. You may not need all of the stock!

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