Wild Mushroom and Asparagus Risotto

Saturday marks the second birthday of this here blog.

Two years of dinners and friends and mistakes and ridiculous stories. Two years of marriages and babies and breakups and love and family. Two years of words. Thousands and thousands of words.

And in two years, there have been few things that I’ve hesitated to make.

Normally, someone suggests something to me or I see something on television, and I just go for it. Never look back. Worst case scenario, it tastes like poop and I try again next time.

But for some reason, I was scared to make risotto.

It probably has something to do with the fact that pretty much everyone who makes the dish on Top Chef gets eliminated. Quick status.

After almost two years, I decided it was time to go for it.

And man oh man am I glad I did.

While risotto is a labor of love, it is so tasty and so worth it.

I highly suggest giving it a try if you want something absolutely decident and luxurious.

Don’t be like me and wait two years to try.

You will need…

4 tablespoons olive oil, divided

2 cloves garlic

1 ½ pounds assorted fresh mushrooms (shiitake, oyster, cremini) sliced  

1 pack dried porcini mushrooms, soaked in 3 cups hot water

1 pound asparagus, trimmed and chopped

1 medium or 2 small onions, diced

2 cups of a short grained, starchy rice (like Carnaroli or Arborio)

2 cups dry white wine

4 to 7 cups chicken stock (could be anywhere from 4 to 7 cups)

½ cup finely grated Parmigiono cheese

½ cup chopped chives (garnish)

Salt

Start by heating 2 tablespoons of olive oil in a large sauté pan over medium heat. Add in the garlic clove and simmer the oil until the garlic cloves are slightly brown and very aromatic. 

Remove them and discard.

Add the mushrooms to the garlic oil and season them with salt.

Cook the mushrooms for about 5 minutes and add in the asparagus.

Continue to cook until the mushrooms are soft and the asparagus are bright green and slightly softened. About 5 minutes.

With a slotted spoon, carefully scoop the now reconstituted porcini mushrooms out of the hot water and put them in a food processor.

Add in 2 tablespoons of the mushroom water and blend until the mushrooms are a paste. Set aside.

Reserve the remaining top 2 cups of the mushroom water (the bottom cup can have dirt that has settled).

Now, coat a large saucepot with the remaining 2 tablespoons of olive oil.

Add in the onions and season generously with salt.

Cook the onions over medium high heat, stirring frequently until they are soft but not browned.

Then, add in the rice and stir to coat the rice with the olive oil.

Cook the rice for a couple minutes just to toast it.

Add in the wine to cover the surface of the rice and stir often until it has completely absorbed.

Then, add in the remaining mushroom water and then as much chicken stock as you need to barely cover the rice (I only needed a couple tablespoons).

Stir frequently until the stock has absorbed into the rice.

Repeat this process 2 more times with the chicken stock.

On the last go round of chicken stock, add in the porcini paste and combine well.

Then add the reserved sautéed mushrooms and asparagus.

When the last bit of stock has been absorbed into the rice and the rice is cooked but not mushy, add in the cheese and combine well.

Serve and garnish with chives.

And never be scared to try the hard stuff. Be it writing down your thoughts or trying something you think you can’t do. Go for it.

Love and Beer Floats

Angela

Wild Mushroom and Asparagus Risotto

4 tablespoons olive oil, divided

2 cloves garlic

1 ½ pounds assorted fresh mushrooms (shiitake, oyster, cremini) sliced  

1 pack dried porcini mushrooms, soaked in 3 cups hot water

1 pound asparagus, trimmed and chopped

1 medium or 2 small onions, diced

2 cups of a short grained, starchy rice (like Carnaroli or Arborio)

2 cups dry white wine

4 to 7 cups chicken stock (could be anywhere from 4 to 7 cups)

½ cup finely grated Parmigiono cheese

½ cup chopped chives (garnish)

Salt

Start by heating 2 tablespoons of olive oil in a large sauté pan over medium heat. Add in the garlic clove and simmer the oil until the garlic cloves are slightly brown and very aromatic. Remove them and discard.

Add the mushrooms to the garlic oil and season them with salt.

Cook the mushrooms for about 5 minutes and add in the asparagus.

Continue to cook until the mushrooms are soft and the asparagus are bright green and slightly softened. About 5 minutes. 

With a slotted spoon, carefully scoop the now reconstituted porcini mushrooms out of the hot water and put them in a food processor.

Add in 2 tablespoons of the mushroom water and blend until the mushrooms are a paste. Set aside.

Reserve the remaining top 2 cups of the mushroom water (the bottom cup can have dirt that has settled).

Now, coat a large saucepot with the remaining 2 tablespoons of olive oil.

Add in the onions and season generously with salt.

Cook the onions over medium high heat, stirring frequently until they are soft but not browned.

Then, add in the rice and stir to coat the rice with the olive oil. 

Cook the rice for a couple minutes just to toast it.

Add in the wine to cover the surface of the rice and stir often until it has completely absorbed.

Then, add in the remaining mushroom water and then as much chicken stock as you need to barely cover the rice (I only needed a couple tablespoons).

Stir frequently until the stock has absorbed into the rice. 

Repeat this process 2 more times with the chicken stock. 

On the last go round of chicken stock, add in the porcini paste and combine well.

Then add the reserved sautéed mushrooms and asparagus. 

When the last bit of stock has been absorbed into the rice and the rice is cooked but not mushy, add in the cheese and combine well.

 Serve and garnish with chives.