I know this is kind of old, but we made this about 2 weeks ago to use up the shiitake mushrooms and asparagus we got from our CSA. I think the mushrooms were pretty much on their last leg. We should have made this earlier in the week, but it just never happened.
It was really good – then again, I’ve yet to find a risotto I don’t like. 🙂 This recipe came from Alton Brown (of Food Network’s Good Eats fame) and I have yet to be steered wrong by Alton. I halved the recipe.
Wild mushroom and asparagus risotto
From Alton Brown, Good Eats
6 cups chicken broth
2 tbsp. unslated butter
1 cup finely chopped onion
kosher salt and fresh ground pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, abut 3/4 cups
7 ounces asparagus, cooked and cut into 1-inch pieces, about 1 1/2 cups
Heat chicken broth just to simmering. Keep warm.
In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
Reduce the heat to low. Add enough of the chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan. Taste and season, to taste, with salt and freshly ground black pepper.