Lemony Shitake Mushroom and Asparagus Risotto

Oh goodness. As I’m sitting here thinking if I should write about how I’m headed back to a grueling five days of work in Vegas, or about how I get to meet one of my bestie’s brand new baby tomorrow, and a serendipitous moment occurred.

While I’m lying in bed typing and deleting, typing and deleting, an eye catching commercial came on. And what was it an ad for? Top Chef. My number one must watch show.

A show in which no one can seem to cook this damn dish correctly. I find risotto to be a slow and low stress dish to cook. Yet somehow, chef after chef heads home after cooking it.

Maybe I should teach them a thing or two.

Don’t let their failures stop you from trying this dish. If you add the liquid a little at a time, cook it off slowly, and add in great flavors, you will have a hit every time.

You will need…

1 pound asparagus, tough ends removed and cut into 1 inch pieces

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4 tablespoons olive oil, divided

2 tablespoons butter

1 pound shitake mushrooms, stems removed diced

2 cloves garlic, minced

2 teaspoon chopped fresh thyme

5 cups chicken stock

1 small onion, chopped

1 ½ cups Arborio rice

½ cup dry white wine

1 teaspoon grated lemon zest

½ cup grated Parmesan cheese, plus extra for serving

Salt and pepper to taste

Start bringing a large pot of salted water to a boil.

Toss in the asparagus and cook until slightly tender, about 5 minutes. Drain and rinse with cold water.

In a large pan, heat 2 tablespoons of the oil and 1 tablespoon of the butter over a medium high heat. Add in the mushrooms and season well with salt and pepper. 

Cook, stirring occasionally until the mushrooms start to brown.

Add in the garlic and thyme and cook, stirring until the garlic is fragrant, about 30 seconds. Remove from the heat, and set aside with the asparagus.

In a medium saucepan, bring the stock to a low simmer.

While you are heating the stock, heat 2 tablespoons of olive oil in a medium pot over a medium heat. Add in the onion and cook, stirring occasionally until translucent, about 5 minutes. 

Add the rice and stir until it begins to turn opaque, about 2 minutes.

Add the wine and the lemon zest and season well with salt and pepper. Stir, often until the liquid is absorbed.

As soon as the liquid has been absorbed, pour in ½ cup of the simmering stock and continue to cook, stirring often until the stock has been absorbed.

Continue to add stock to the rice, ½  cup at a time. Lightly simmer the rice and stock until it is absorbed before adding the next ½ cup. Stir often.

Before the last ½ cup of stock, add in the mushrooms, asparagus and cheese.

Add in the last of the stock and simmer, stirring consistently until all the liquid is absorbed.

Serve hot topped with a little extra cheese.

Love and Beer Floats

Angela  

Lemony Shitake Mushroom and Asparagus Risotto

1 pound asparagus, tough ends removed and cut into 1 inch pieces

4 tablespoons olive oil, divided

2 tablespoons butter

1 pound shitake mushrooms, stems removed diced

2 cloves garlic, minced

2 teaspoon chopped fresh thyme

5 cups chicken stock

1 small onion, chopped

1 ½ cups Arborio rice

½ cup dry white wine

1 teaspoon grated lemon zest

½ cup grated Parmesan cheese, plus extra for serving

Salt and pepper to taste

Start bringing a large pot of salted water to a boil.

Toss in the asparagus and cook until slightly tender, about 5 minutes. Drain and rinse with cold water.

In a large pan, heat 2 tablespoons of the oil and 1 tablespoon of the butter over a medium high heat. Add in the mushrooms and season well with salt and pepper. Cook, stirring occasionally until the mushrooms start to brown.

Add in the garlic and thyme and cook, stirring until the garlic is fragrant, about 30 seconds. Remove from the heat, and set aside with the asparagus.

In a medium saucepan, bring the stock to a low simmer.

While you are heating the stock, heat 2 tablespoons of olive oil in a medium pot over a medium heat. Add in the onion and cook, stirring occasionally until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.

Add the wine and the lemon zest and season well with salt and pepper. Stir, often until the liquid is absorbed.

As soon as the liquid has been absorbed, pour in ½ cup of the simmering stock and continue to cook, stirring often until the stock has been absorbed.

Continue to add stock to the rice, ½  cup at a time. Lightly simmer the rice and stock until it is absorbed before adding the next ½ cup. Stir often.

Before the last ½ cup of stock, add in the mushrooms, asparagus and cheese.

Add in the last of the stock and simmer, stirring consistently until all the liquid is absorbed.

Serve hot topped with a little extra cheese.