Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, shiitake and asparagus risotto. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Remove from the heat and stir in the butter, Fontina. Barley "Risotto" with Asparagus & Shiitakes. The nutty flavor and toothsome texture of barley make it a ideal complement for Parmesan cheese in this risotto-style dish.
Shiitake and Asparagus Risotto is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Shiitake and Asparagus Risotto is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have 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:
- Take 8 dried shiitake mushrooms
- Make ready 1 large garlic clove
- Take 1 medium yellow onion
- Make ready 8 oz asparagus
- Prepare 1 cup uncooked arborio rice
- Take 2 Tbs olive oil
- Take 1/2 cup dry white wine
- Get 6 cups low sodium chicken stock
- Prepare 3 Tbs freshly grated Parmesan
- Prepare A few basil sprigs
- Take Salt and pepper
Snap off ends of asparagus stalks. Heat oil in a heavy, wide pan over medium heat. Asparagus is a member of the lily family and is related to onions, leeks and garlic. Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese.
Instructions to make Shiitake and Asparagus Risotto:
- 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.
- Wash and dry produce
- Mince the garlic. Cut the onion into small slices. Cut asparagus into 1 in. Pieces. Cut basil leaves into thin strips and discard stems.
- 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.
- 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.
- Add rice to the pan. Stir and cook for about one minute.
- 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.
- 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.
- Add risotto to plate and top with mushrooms, onions, and asparagus. Sprinkle with the remaining Parmesan.
In California winter can transition to spring in a flash. 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. Risotto is a rice dish that originates from Northern Italy. The rice is slowly cooked with broth until it reaches a creamy consistency.
So that’s going to wrap this up with this special food shiitake and asparagus risotto recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
