Risotto With Asparagus And Mushrooms



0.5 Pound - Wild mushrooms (mixture of crimini,chanterelles. shitake)
2 Tablespoon - Olive oil, divided
3 Tablespoon - Butter, divided
6 Cup - Chicken stock
1 Cup - Dry white wine
2 - Shallots, finely chopped
1 Cup - Finely chopped yellow onion
1 - Small red bell pepper, cored and cut into ½-in (1.25 cm) dice
2 Cup - arborio or carnaroli rice
0.5 Pound - asparagus, rinsed, trimmed and cut into 1-in (2.5 cm) pieces, then blanched until tender
0.5 Cup - grated parmigiano-reggiano
1 Teaspoon - freshly grated lemon zest
1 - Sea salt and freshly ground black pepper


1. Clean mushrooms with a damp paper towel and remove any tough stalks.

2. Heat frying pan over medium-high heat. Add 1 tbsp (15 ml) each of olive oil and butter. When hot, add mushrooms and sauté until soft. Set aside including any liquid that may have accumulated.

3. In a saucepan add stock and wine and heat to a simmer.

4. Heat a large heavy saucepan over medium heat and add remaining 1 tbsp (15 ml) olive oil and 2 tbsp (30 ml) butter. Add shallots, onion and red pepper and gently sauté until onion is translucent, about 5 minutes.

5. Add rice and stir-fry for 3 minutes. Reduce heat to low. Add enough hot stock mixture just to cover top of rice. Stir often until liquid is completely absorbed.

6. Ladle more hot stock mixture just to cover rice and continue stirring as before. There should be enough stock mixture to repeat once more. It should take about 30 to 35 minutes for all liquid to be absorbed.

7. Add asparagus and mushrooms, including any juices that accumulated, just before last addition of stock has been absorbed. It should be creamy, and rice still a bit al dente.

8. Remove from heat and add Parmigiano-Reggiano and lemon zest. Season to taste with salt and pepper and serve in warmed serving dishes.

No of servings: Serves 4 to 6

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