Risotto Wwild Mushroom And Asparagus Alton Brown Recipes

ASPARAGUS-WILD MUSHROOM RISOTTO WITH PARMESAN

Steps:

• Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and saute 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant. Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese.
• To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.
• Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.

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.

ROASTED ASPARAGUS

Steps:

• Heat the oven to 500 degrees F.
• Lay the asparagus on a long double layer of heavy-duty aluminum foil. Drizzle with the olive oil and toss to coat. Spread the spears into a single layer. Fold the edges of the foil to make a tray. Roast in the oven for 5 minutes. Carefully toss the spears with tongs and roast just until tender and tips begin to brown, about 5 minutes more. Sprinkle with the zest, salt, nutmeg, and pepper, to taste, and toss to evenly distribute. Transfer to a serving platter and serve immediately.

ASPARAGUS TERRINE

Steps:

• Spritz a 9 by 5-inch loaf pan with water and line it with plastic wrap, leaving enough excess to fold over the top when filled.
• Combine the gelatin and water in a 1-quart saucepan and set aside to bloom for 5 minutes.
• Put the quark, cream cheese, anchovies, chives, and black pepper in the bowl of a food processor and process for 1 minute. Stop and scrape down the sides of the bowl.
• Put the bloomed gelatin over low heat until melted, about 1 minute. Remove from the heat. With the food processor running, slowly pour the melted gelatin into the cheese mixture and process for 30 seconds.
• Sprinkle the parsley evenly across the bottom of the prepared loaf pan. Pour 1/4 of the cheese mixture over the parsley. Top with 1/3 of the asparagus in a single layer, alternating direction of tips. Repeat with remaining cheese mixture and asparagus, ending with the cheese mixture. Fold the excess plastic wrap over the filling. Set a second loaf pan on top of the plastic wrap and press down to compact. Refrigerate until firm, about 2 hours.
• Serve chilled, cut into 1-inch slices, along with crackers or toasted French bread slices.
• To store, wrap in plastic wrap and refrigerate for up to 2 days.
• Pour or spritz the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes. Remove from the microwave using tongs and carefully unwrap.

WILD MUSHROOM RISOTTO

Steps:

• Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
• Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
• In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

WILD MUSHROOM RISOTTO

Steps:

• Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them. Add the assorted fresh mushrooms to the pan and season with salt. Saute the mushrooms until they are soft and pliable. Turn off the heat and reserve.
• Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.) Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve.
• Coat a large saucepot abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.
• During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat. Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy. Serve immediately garnished with chives.

WILD MUSHROOM RISOTTO

Steps:

• Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
• Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
• Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
• Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)
• Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.
• *Available at specialty foods shops and cooking.com.

MUSHROOM RISOTTO WITH PEAS

Steps:

• Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
• Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
• Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
• Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
• Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
• Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.

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.

WILD MUSHROOM RISOTTO

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
• Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.