May 4, 2009

Stir, Stir, Stir-Shiitake and Asparagus Risotto

Well, it's true what they say about risotto, it requires a whole lotta stirring. Mich and I are not very patient cooks but I'd say we pulled this one off without a hitch. It helps to have a glass of wine in hand. I picked up some shiitake mushrooms at the Farmer's Market last week intending to try out a sublime sounding slow-cooked pork recipe that my dear friend Jenn sent to me. But between work and packing to take off for a 3 day weekend in rainy CA, I didn't have time to pull that off. So using the rest of the bunch of asparagus we ate with the chicken parm and the shiitakes, I thought, hey, ho - risotto. And what a lovely idea it was.

Shiitake Mushroom and Asparagus Risotto
Adapted from May 2003 Gourmet via

5 cup chicken broth
1 cup water
1 lb asparagus, trimmed and cut into pieces (I used a tad less than this)
1 tablespoon olive oil
1/2 stick unsalted butter
3/4 lb shiitake mushrooms, wiped clean and sliced
1 small onion, finely chopped (I used 4 large shallots instead)
1 1/2 cups arborio rice
1/2 cup dry white wine (I used pinot grigio as that's the stuff I like to drink)
2 oz Parmesan cheese

Bring broth and water to a boil in a large soup pot. Prepare a bowl with ice water. Throw in chopped asparagus and cooked until slightly tender, about 4 minutes. Remove from pot with a slotted spoon and put in the ice water bowl to stop the cooking process. Keep the broth simmering over low heat, covered.

Heat oil and 1 tbsp of butter in a large soup pot over moderately high heat. Saute mushrooms until browned and soft, about 4 minutes, season with salt and pepper (I threw in some thyme too) and remove from pot to a small bowl.

Put 2 tbsp of butter in the same pot and saute the shallots until soft. Add rice to the pan and coat with butter, stirring, about 1 minute. Add wine and cook, stirring until absorbed, about 1 minute.

Ladle in 1 cup of the simmering broth, stirring, until all is absorbed. Continue this process until most all of the broth is absorbed and your rice is soft and creamy, about 18 to 20 minutes. Remove from heat and stir in 1/2 cup of cheese, remaining butter (I skipped this part), and salt and pepper. Add asparagus and mushrooms back in and let stand, covered, for about a minute. Serve with remaining cheese on the side.

Stir stir-drink drink

Eat eat-drink drink

I have to say this turned out pretty outstanding and was still delicious the next day for lunch. Some of the asparagus had too much of a crunchy texture but I think that's due to my dumbass not trimming them down far enough. Well worth all the stirring!

1 comment:

  1. This recipe made a ton of risotto. So much that the next day, V took some for lunch, and jessie and I each had two servings for lunch. I am going to make this again, for sure.