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Porcini Mushroom Asparagus Risotto Recipe
Prep Time: 30 minutes
Cooking Time: 20 minutes
Under 400 Calories! Calories per Serving:
Many people think that risotto is only
for 'advanced' chefs, but it's actually deceptively simple to prepare. In our
Mushroom Asparagus Risotto Recipe, we use a stock that is flavored with the primary ingredient -
porcini mushrooms - deepening the risotto's intensity.
This is a great example of a dish that lends itself to either a red or white wine. With the
strong, earthiness of the mushrooms, we have selected two red wines that have similar strong
flavors and a hint of earth, but a pungent style of Sauvignon Blanc could be a delicious
alternative if you are in the mood for a white wine. In either case, choose a wine with
bold flavor but lean body - powerful tannins are not needed since there is little
protein in the dish.
2009 Novy Syrah,
Santa Lucia Highlands
Impeccably balanced, slightly earthy/gamey flavors play off the
mushrooms deliciously. ($27)
Fratelli Dolcetto d'Alba, "San Rocco"
Risotto and porcini pair wonderfully with Italian wine.
Soft-textured, this wine is a hug for your palate.
Mushroom Asparagus Risotto
Ingrediens:1 pound Arborio rice
1 oz. dried porcini mushrooms
6 cups low-sodium vegetable broth
1 bunch of asparagus
1 yellow onion
3.5 ounces fresh porcini mushrooms
2 tbsp extra virgin olive oil
1 tbsp butter
1/2 cup grated parmesan or pecorino romano cheese
1 cup dry white wine
¼ cup fresh Italian parsley
Mushroom Asparagus Risotto Cooking
a large pot, add vegetable broth and dried mushrooms over medium-high heat, and bring to
2.) Cook for 15 - 20 minutes, stirring occasionally, until mushrooms are rehydrated. Keep boiling
or at a near boil, as it will be the primary cooking liquid for the risotto.
3.) To prepare asparagus, chop or snap off the rough portion at the base.
4.) In a medium-size pot, heat water, adding a pinch of salt, until at a boil. Add asparagus and
steam until bright green but still crisp - 1 to 2 minutes. Drain, chop into 1" sections and
5.) Clean mushrooms, remove and discard stems and cut into thin strips. Roughly chop onion and
7.) In a deep skillet, heat butter and olive oil over medium-high heat. Stir in onions and cook for
about 3 minutes, or until soft. Add rice and stir until grains are lightly toasted - about 2-3
8.) Add wine and stir for 2 minutes.
9.) As cooking liquid evaporates, add ½ cup - 1 cup of hot strained broth (don’t add any of the
mushrooms) to bring level up to the top of the rice. Stir frequently and gently, keeping liquid at
a low boil. Continue this step, adding fresh liquid as it evaporates off for 20 minutes, or until
rice is cooked.
10.) Add reserved asparagus and cheese, and gently fold in. Season with salt and pepper to
taste. Garnish with a sprinkle of minced parsley and serve!
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