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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A_B_D_U_L 1
[email protected]This risotto was delicious! I made it for a dinner party and everyone loved it. The asparagus and shiitake mushrooms were a perfect combination, and the lemon zest added a bright and refreshing flavor. I will definitely be making this again.
Rakesh Nishu
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind. The asparagus and shiitake mushrooms added so much flavor and texture, and the lemon zest gave it a bright and refreshing flavor. I will definitely be making this again.
Fadumiina Uways
[email protected]This risotto was easy to make and so delicious! I used fresh asparagus and shiitake mushrooms from my local farmers market, and the flavor was incredible. I will definitely be making this again.
Aleema Wilson
[email protected]I made this risotto last night and it was a huge hit with my family. Everyone loved the creamy texture and the flavorful combination of asparagus, shiitake mushrooms, and Parmesan cheese. I will definitely be making this again soon!
Khan Odinson
[email protected]This risotto was delicious! I made it for a dinner party and everyone loved it. The asparagus and shiitake mushrooms were a perfect combination, and the lemon zest added a bright and refreshing flavor. I will definitely be making this again.
SIYABONGA MAHLANGU
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind. The asparagus and shiitake mushrooms added so much flavor and texture, and the lemon zest gave it a bright and refreshing flavor. I will definitely be making this again.
King Patokah
[email protected]This risotto was easy to make and so delicious! I used fresh asparagus and shiitake mushrooms from my local farmers market, and the flavor was incredible. I will definitely be making this again.
Cindy Davidson
[email protected]I made this risotto last night and it was a huge hit with my family. Everyone loved the creamy texture and the flavorful combination of asparagus, shiitake mushrooms, and Parmesan cheese. I will definitely be making this again soon!
Mahadab Ghimire
[email protected]This risotto was delicious! I made it for a dinner party and everyone loved it. The asparagus and shiitake mushrooms were a perfect combination, and the lemon zest added a bright and refreshing flavor. I will definitely be making this again.
MUSHABE JACKSON
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind. The asparagus and shiitake mushrooms added so much flavor and texture, and the lemon zest gave it a bright and refreshing flavor. I will definitely be making this again.
ADIA BILLIONS
[email protected]This risotto was easy to make and so delicious! I used fresh asparagus and shiitake mushrooms from my local farmers market, and the flavor was incredible. I will definitely be making this again.
Shanteria Ransome
[email protected]I made this risotto last night and it was a huge hit with my family. Everyone loved the creamy texture and the flavorful combination of asparagus, shiitake mushrooms, and Parmesan cheese. I will definitely be making this again soon!
Roechelle Williams
[email protected]This risotto was absolutely delicious! The asparagus and shiitake mushrooms were a perfect combination, and the lemon zest added a bright and refreshing flavor. I will definitely be making this again.