by Heather Harris Brady
This is a nice spring risotto that you can adapt to whatever’s in season, just follow the basic technique. To make a true risotto you need short, fat Arborio rice, other rice just won’t give you the same creamy texture. If I can find at my mega-grocery in the wilds of northern Michigan I’m guessing bags of it are lurking somewhere nearby you as well. If not, you can easily find it online.
Since it’s wild onion (ramp) time here I threw some in for kicks. They look like this:
You clean them and chop them like any fresh green onion.
Asparagus & Wild Mushroom Risotto, Serves four as a side or two as an entree
- 1 c. Arborio rice
- 1 lb. fresh asparagus, washed and cleaned with tough bottoms removed
- 1 c. chopped wild or cultivated mushrooms
- 1/3 c. chopped wild onions (or shallots)
- 4-6 c. good-quality chicken stock
- 1/2 c. grated Parmesan cheese
Add 1 T. olive and 2 T. butter to a saucepan. Saute the mushrooms and onions until soft. Remove them and set them aside.
Add the rice to the skillet (adding another tablespoon olive oil if you need it). Stir it around until it starts to get transparent.
Add 2 c. of chicken stock.
When it’s nearly all absorbed, add another cup. Then continue on adding stock by the 1/2 cup until the rice is al dente. Cut the asparagus stalks in half and toss the stalks on top of the rice.
You could steam them separately but I’m kind of lazy, also, I aim for as few dirty dishes as possible. (And hey, it’s adding flavor, right?) When the stalks are al dente stir in the asparagus tips, mushrooms and onions.
Fold in the cheese.
Season to taste, serve hot. You could switch in vegetable stock for the chicken and increase the serving size for a nice vegetarian entree.
One year ago: Baked Beans in a Beanpot