Wednesday, June 12, 2013

Asparagus and Mushroom Risotto

For me, risotto is a dish that embodies what cooking is all about.  The difference between rice and risotto is all in the technique.  If you were to simply put the rice and broth in a pot, bring to a boil, cover and leave it alone, in 20 minutes you'll get broth flavored rice.  But take the same rice and broth and add the willingness to give it your full attention for 20 minutes by adding the broth a bit at a time and stirring, and stirring, and stirring....well, then you get something truly wonderful.  Your patience (and all that stirring) coaxes the starch out of the rice and creates a texture that you'd swear should only come from the addition of heavy cream or cheese. That is what I love about risotto, creamy delicious satisfaction without the fat.

The recipe below is care of Alton Brown and the Food Network.

 Share Contents Used:
Asparagus from week 5

6 cups chicken broth
l cup dry white wine
2 tbs butter
1 cup finely chopped onion
Salt and pepper
2 Cups Arborio rice
5 oz (3/4 cup) mushrooms, cooked and coarsely chopped
1 1/2 cups cooked asparagus, cut into l-inch pieces
1/2 cup grated Parmesan
1/4 tsp grated lemon zest
1/4 tsp grated nutmeg

In a saucepan with lid, heat the broth and wine to a simmer, then keep warm.

In large 3-4 qt saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent. Add the rice and cook for 3-5 minutes or until the grains are translucent around the edges. Be careful not to allow the mixture to brown. 

Reduce the heat to low. Add enough of the wine and broth mixture to just cover the top of the rice. Stirring often, allow the rice to completely absorb the liquid. Once absorbed, add another batch of liquid to just cover the rice and repeat until all the liquid has been added. After the last batch of liquid is mostly absorbed, add the mushrooms and asparagus and stir until the risotto becomes creamy and the asparagus is heated through. Remove from heat and stir in Parmesan, lemon zest and nutmeg. Season to taste with salt and pepper. Serve immediately.

No comments:

Post a Comment