MUSHROOM AND ASPARAGUS RISOTTO

09 Μάι MUSHROOM AND ASPARAGUS RISOTTO

The weather forecast is promising a rainy weekend (I hope it will come true), so let’s create the creamy risotto which is a good choice for cool days. To make a right risotto you need: proper rice, dry white wine, to toast the rice before adding liquid, hot stock and patience.

My favorite is to pair mushroom risotto with Barolo or Barbaresco wines. These wines have wonderful, charming aromas of tar, roses and truffles.

Ingredients:

1.  1,5 litres of chicken or vegetable broth (I love it with vegetable stock)
2.  3 medium onions or 6-7 chalot finely chopped
3.  4 tablespoons of olive oil
4.  2 cloves of garlic – crashed
5.  500 g of mushrooms – I choose Portobello – chopped
6.  500 g Arborio rice
7.  Half glass of dry white wine
8.  8-10 medium asparagus spears, trimmed and cut on the diagonal
9.  1 cup – grated Parmesan
10.  1 table spoon of butter ideally a variant of butter with white truffles 
11. Salt and Pepper

Steps:

1.   Heat the oil in a wide, heavy pot over high heat.
2.   Add the onions and cook about 3-4 min until softened and translucent.
3.   Put the mushrooms, stir frequently about 3 min
4.   Add mashed garlic and cook for another couple of minutes
5.   Lower the heat to medium and add rice, toast it well, to absorb all liquids
6.   Pure in 1/2 glass of wine and stir until it gone near 30 sec
7.   Now start to add the stock: first portion is near one and half cup of stock (to cover the rice).  Do not forget to lower the heat on this stage. As soon as all liquids absorb add another portion. Repeat this process 2-3 times and stir frequently.
8.   Taste the rice occasionally, and when the rice is without crunchy centre add the asparagus and 1/2 cup of stock and stir well. Asparagus needs 5 min to cook, it should stay crispy.
9.   Add 1/2 cup of Parmesan and 1 table spoon of butter for a fluffier result.
10.   Remove from heat, let it stand for 5 min, season with salt and fresh grounded pepper.