Shiitake Mushroom and Asparagus Risotto
Adapted from May 2003 Gourmet via epicurious.com
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!