Risotto With Mushrooms And Asparagus Recipes

MUSHROOM AND ASPARAGUS RISOTTO RECIPE

Steps:

• Place the chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer rehydrated mushrooms to a cutting board and roughly chop.
• Add rice to chicken stock and stir with a wooden spoon to release starch. Strain through a fine-mesh strainer set over a 2-quart liquid cup measure or large bowl. Allow to drain well, shaking rice of excess liquid.
• Heat oil and butter in a heavy 12-inch sauté pan over medium-high heat swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes.
• Add onion, garlic, and chopped rehydrated mushrooms (if using) and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.) Stir in soy sauce and miso paste until evenly incorporated.
• Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.
• Give reserved stock a good stir and pour all but 1 cup over rice. Add a large pinch of salt, increase heat to high, and bring to a simmer. Stir rice once, making sure no stray grains are clinging to the side of the pan above the liquid. Cover and reduce heat to lowest possible setting.
• Cook rice for 10 minutes undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 5 minutes longer.

MUSHROOM AND ASPARAGUS RISOTTO

Steps:

• Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside. Place porcini mushrooms, mushroom stems, and 6 cups water in a medium saucepan. Cover and bring to a boil over high heat. Let boil for 2 minutes; immediately remove from heat and let stand 15 to 20 minutes. Strain mixture through a fine mesh sieve into another medium saucepan; discard solids. Place mushroom stock over low heat and keep covered until ready to use.
• Cut 2 inches from the top of asparagus; set aside. Cut remaining portion of the asparagus crosswise into 1/4-inch pieces. Bring a small saucepan of salted water to a boil; prepare an ice-water bath. Place asparagus tips in boiling water and cook until tender-crisp, about 2 minutes; drain and immediately transfer to ice-water bath to cool. Drain and set aside. Repeat process with 1/4-inch asparagus pieces.
• Heat 3 tablespoons olive oil in a medium saucepan over low heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 2 minutes.
• Add rice and stir to coat. Add wine and increase heat to medium-high; season with 2 teaspoons salt. Let cook, stirring, until liquid is almost evaporated, about 2 minutes. Add 1/2 cup of the warm mushroom stock and cook, stirring constantly, until liquid is almost evaporated, about 2 minutes. Repeat this process 2 more times.
• Add reserved coarsely chopped mushrooms and season with 1 teaspoon pepper. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring, until liquid has almost evaporated, about every 2 minutes, until rice is al dente, 20 to 30 minutes total.
• Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add remaining two-thirds of the mushrooms and cook, stirring, until golden brown, about 2 minutes; season with salt and pepper. Add asparagus tips and cook until lightly browned, about 1 minute more. Remove from heat and set aside.
• Add 1/4-inch pieces of asparagus to risotto and cook, stirring, for 1 minute. Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined. Season with salt and pepper.
• Divide risotto evenly among 4 serving plates. Top with sauteed mushrooms and asparagus tips. Drizzle with olive and serve immediately.

MUSHROOM, ASPARAGUS AND PEA RISOTTO

Steps:

• In a medium stockpot, add the chicken stock and heat until warm.
• In a large stockpot set over medium heat, heat the oil until shimmering, about 2 minutes. Saute the mushrooms, shallots and asparagus until softened, 4 to 6 minutes. Add the garlic and saute until fragrant, 1 more minute. Add the arborio rice and a pinch of salt. Saute for 2 minutes. Then add the wine and cook until the liquid is absorbed, 2 to 4 minutes. Add the stock 1 cup at a time and cook, stirring after each addition, until all of the liquid is absorbed. Season periodically with salt and pepper to taste. (This process takes about 30 minutes of cooking and constant stirring.)
• Remove the pot from the heat. Stir in the arugula, peas, cream, Parmesan, butter and lemon juice. Top with the mint and serve.

WILD MUSHROOM AND ASPARAGUS RISOTTO

Steps:

• In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat 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 wine and 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, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
• *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

ASPARAGUS AND MUSHROOM RISOTTO

Steps:

• Heat 1/4 cup oil in a large sauce pan over medium heat. Add onion and garlic; cook for 3 to 4 minutes until softened.
• Increase heat to high, add white wine and cook until almost dry; about 3 to 4 minutes. Add rice and stir until completely coated with oil and cook for 2 minutes.
• Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice.
• Gradually stir in remaining broth 1 cup at a time; cooking and stirring until liquid is absorbed before adding the next cup.
• Heat 3 tablespoons oil in a large nonstick skillet. Add asparagus and sauté for 1 minute then stir in mushrooms. Cook for 2 to 3 minutes, or until mushrooms just begin to sweat.
• Remove from heat and set aside until risotto is nearly finished cooking.
• Risotto is ready after the last cup of broth has been stirred in and rice has thickened.
• Remove from heat and stir in asparagus, mushrooms and parmesan cheese. Season with salt and pepper; top with additional shaved parmesan, if desired, and serve immediately.

RISOTTO WITH ASPARAGUS AND PORCINI MUSHROOMS

Steps:

• Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cut asparagus into 1-inch pieces; set aside.
• Cook broth in a saucepan over medium heat until hot; add mushrooms. Remove from heat and set aside.
• Cook onion in hot oil in a large skillet over medium-high heat, stirring constantly, until tender. Add rice and wine and cook 2 minutes stirring constantly. Reduce heat to medium . Gradually pour hot broth from mushrooms into rice mixture in skillet, 1/2 cup at a time, stirring constantly. Allow rice mixture to absorb broth before adding more. Stir in asparagus and mushrooms; cover and cook 8 minutes, stirring occasionally. Stir in cheese , salt and pepper and serve immediately.

ASPARAGUS RISOTTO WITH SHIITAKE MUSHROOMS

Steps:

• Pour the stock into a saucepan, place over high heat, and bring to a boil.
• Meanwhile, snap off the ends from the asparagus and peel any tough 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 minutes.
• Dip out and discard the stems.
• Slice the spears 1/4 inch thick on the diagonal.
• Set aside.
• Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
• Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
• Then season with salt and pepper, and sauté until brown, about 5 minutes.
• Remove to a plate.
• Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
• Add the garlic and cook briefly.
• Add the rice and stir until the grains look pearly white, about 2 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 cup of the stock, stir, and cook until the pan is nearly dry again.
• Season lightly with salt and pepper now so the flavor permeates the rice.
• Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 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 4 minutes longer.
• Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
• Taste for seasoning.
• Dust with Parmesan before serving.
• Pass more cheese at the table.

ASPARAGUS AND MOREL RISOTTO

Steps:

• Place chicken stock in a small saucepan over medium heat; bring to a simmer.
• Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
• Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
• Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
• Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.

MUSHROOM AND ASPARAGUS RISOTTO

Steps:

• Prepare fresh mushrooms by cleaning and stemming. Set the stems aside. Cut the mushrooms into 1/2-inch pieces. Set aside 1/3 of the mushrooms and coarsely chop them into smaller pieces.
• Put dried mushrooms, the stems from the fresh mushrooms, and six cups of water in a saucepan; bring to a boil over high heat. Let boil for two minutes, then remove from heat and let stand for 20 minutes. Strain mixture through a sieve, retaining mushroom stock and discarding the solids. Keep mushroom stock warm on low heat.
• Prepare asparagus: Cut off 2-inch tips of each stalk and set aside. Take the remaining asparagus spears and cut crosswise into 1/4" pieces. Bring a small pan of salted water to a boil and add asparagus tips; cook until tender-crisp (about two minutes). Drain and immediately plunge into an ice bath or very cold water to stop cooking. Repeat the process with the 1/4" asparagus pieces. (Keep them in separate bowls, because they're being added at different times.).
• In large skillet, heat two tablespoons of olive oil and add the larger mushroom pieces (that's the 2/3 portion of the mushrooms). Cook, stirring, until golden brown (about two minutes); season with salt and pepper to taste. Add asparagus tips and cook until lightly browned (another minute or two). Remove from heat and set aside.
• Heat 3 tablespoons of oil in a saucepan over low heat; add garlic and onion and cook until translucent (about two minutes).
• Add rice and stir to coat. Add wine and two teaspoons of salt and raise heat to medium-high; cook, stirring constantly, until wine evaporates (about two minutes).
• Add 1/2 cup of warm mushroom stock and cook, stirring constantly, until liquid is evaporated. Repeat this process two more times.
• Add reserved coarsely chopped mushrooms (that's the 1/3 of mushrooms cut into smaller pieces, that you haven't sauteed yet) and pepper to taste. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring constantly, until liquid has evaporated. (Should be 20 to 30 minutes total for the process of adding the mushroom stock).
• Add the 1/4" pieces of asparagus to the risotto and cook, stirring, for one minute.
• Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined.
• Serve risotto topped with sauteed mushrooms and asparagus tips.
• NOTE: I don't use as much olive oil (or as much butter) as the recipe recommends, and it still turns out fabulously.

RISOTTO WITH MUSHROOMS AND ASPARAGUS

Steps:

• Simmer the chicken broth on a back burner throughout cooking process. Add the cut asparagus pieces.
• In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add garlic, onions, and mushrooms and saute until the garlic turns golden and the mushrooms are tender, about 5 to 7 minutes. Remove from heat and set aside.
• In a large 6 quart stockpot, heat remaining 2 tablespoons olive oil over medium low heat. Add the rice and saute about 3 to 5 minutes until the rice is slightly toasted.
• Now the fun begins. Ladle in the chicken broth (and asparagus), about a cup at a time. Stir the rice continuously until the liquid is absorbed. Keep adding broth, a cup at a time, and stirring until broth is used up and the rice is tender and creamy.
• Stir in the sauteed mushrooms, parsley, butter, and Parmesan cheese. Serve.

BULGUR RISOTTO WITH ASPARAGUS AND MUSHROOMS

Steps:

• Melt the butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes.
• Mix in bulgur and 1/2 cup broth and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup broth and a 1/2 cup wine, simmering after each addition and stirring often until liquid is absorbed.
• Mix in asparagus and mushrooms. Continue adding broth 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until broth is absorbed, about 20 minutes.
• Stir in most of the Parmesan, milk and tarragon.
• sprinkle individual servings with remaining parmesean.

ASPARAGUS AND SHIITAKE RISOTTO

Steps:

• Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
• Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
• Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
• Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)
• Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.