Risotto is one of the things that everyone makes a big deal about – like it’s hard, or something.
Let me just clear up any misconceptions you have right now – it’s not hard, at all! It’s actually quite easy. The only negative I can think of, that may have given people this crazy idea, is that it takes some time. Some stirring. Some love.
And as the much-loved Carla of Top Chef might say, it’s all about cooking with love!
I made this risotto for a dinner party with close friends, but I wouldn’t necessarily recommend making this dish for a dinner party. I did it because I knew my girlfriend wouldn’t mind hanging in the kitchen with me as I cooked, but if you’re having people over, you might not want to be stuck in the kitchen stirring away.
For a risotto, this dish was fairly light – 1/2 stick of butter is used, and then, of course, there’s the Parmesan that goes in at the end. Other than that, this dish is chock-full of vegetables.
This was my first time making risotto, and I have to say – the end result is so worth it. It’s really not difficult, and I’d go so far to say that there’s something about putting all of that love into your food that makes it that much better.
I can’t wait to make another risotto. A nice bottle of Chianti, a quiet night spent stirring rice in a pot – sounds like heaven to me!
{Is that weird?}
Asparagus and Shiitake Risotto
From Gourmet
- 5 cups chicken broth (40 fluid ounces)
- 1 cup water
- 1 pound thin to medium asparagus, trimmed and cut into 1/4-inch-thick slices, leaving tips 1 1/2 inches long
- 1 tablespoon olive oil
- 1/2 stick (1/4 cup) unsalted butter
- 3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch-thick slices
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice (10 ounces)
- 1/2 cup dry white wine
- 2 ounces Parmigiano-Reggiano (1 cup)
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.
