Recipe of Perfect Shiitake and Asparagus Risotto

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, shiitake and asparagus risotto. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Shiitake and Asparagus Risotto is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Shiitake and Asparagus Risotto is something that I have loved my whole life.

The first risotto that we ever made, and a total winner at that. Remove from the heat and stir in the butter. Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture.

To begin with this recipe, we have to first prepare a few components. You can cook shiitake and asparagus risotto using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Shiitake and Asparagus Risotto:

1. Make ready 8 dried shiitake mushrooms
2. Get 1 large garlic clove
3. Get 1 medium yellow onion
4. Take 8 oz asparagus
5. Prepare 1 cup uncooked arborio rice
6. Make ready 2 Tbs olive oil
7. Make ready 1/2 cup dry white wine
8. Get 6 cups low sodium chicken stock
9. Get 3 Tbs freshly grated Parmesan
10. Prepare A few basil sprigs
11. Prepare Salt and pepper

Heat oil in a heavy, wide pan over medium heat. Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. You can easily dress it up with some lemon zest, lump crab meat, green onions, truffle salt, fresh thyme or chopped mint. This risotto we've made on the loose side, which is why we are serving.

Instructions to make Shiitake and Asparagus Risotto:

1. Warm the stock to a simmer and turn heat off. Add the dried mushrooms and allow to rehydrate for 20 mins. With the cover on.
2. Wash and dry produce
3. Mince the garlic. Cut the onion into small slices. Cut asparagus into 1 in. Pieces. Cut basil leaves into thin strips and discard stems.
4. When mushrooms are rehydrated remove them from the stock and return the stock to a light simmer. Remove the stems and slice the caps when cool enough to handle.
5. Heat a pan for risotto on med-high with 1 Tbs olive oil. Add half the onion. Salt and pepper lightly. Saute until slightly carmelized.
6. Add rice to the pan. Stir and cook for about one minute.
7. Add the wine. Stir constantly. When the wine is mostly absorbed add stock a ladle at a time, allowing it to mostly absorb between ladles. When the rice is creamy and tender, remove from heat and stir in most of the Parmesan and salt and pepper to taste. Then let it rest.
8. Add 1 Tbs olive oil to another pan and heat on med-high. Add garlic and onions. Lightly season and saute until translucent. Add mushrooms and saute for 3 minutes to cook out the moisture. Add asparagus and cook 1 more minute. The mushrooms should be lightly browned and the asparagus should still be crisp. Remove from heat and stir in basil. Salt and pepper to taste.
9. Add risotto to plate and top with mushrooms, onions, and asparagus. Sprinkle with the remaining Parmesan.

You can easily dress it up with some lemon zest, lump crab meat, green onions, truffle salt, fresh thyme or chopped mint. This risotto we've made on the loose side, which is why we are serving. Asparagus is a member of the lily family and is related to onions, leeks and garlic. Asparagus Risotto is a fabulous recipe to make as a main dish or as a side dish to a protein. More often than not, we make a protein to enjoy for dinner.

So that is going to wrap this up with this special food shiitake and asparagus risotto recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!