Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, shiitake and asparagus risotto. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Shiitake and Asparagus Risotto is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Shiitake and Asparagus Risotto is something that I have loved my entire life. They are fine and they look wonderful.
Transfer asparagus with a slotted spoon to a large bowl of ice. Stir in the thyme, mushrooms, and sliced asparagus tips. It also let's me rehydrate in the warm stock and add some of that flavor to the rice itself.
To begin with this recipe, we must first prepare a few ingredients. You can cook 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
- Prepare 8 oz asparagus
- Get 1 cup uncooked arborio rice
- Get 2 Tbs olive oil
- Take 1/2 cup dry white wine
- Get 6 cups low sodium chicken stock
- Prepare 3 Tbs freshly grated Parmesan
- Take A few basil sprigs
- Make ready Salt and pepper
Turn heat to medium-high and bring to a simmer. Add the cut asparagus and cook until bright green and crisp-tender, about three minutes. When done, turn heat down to low and remove asparagus with a slotted spoon and transfer immediately to a bowl of ice water. Let cool completely, then drain and dry asparagus.
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.
Shiitake and cremini mushrooms pair up with fresh thyme in this rich, vegetarian risotto. It takes time, but good risotto is always worth the effort! If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side. Sautéed caramelized shallots, shiitake mushrooms and diced shrimp served with diced smoked bacon and roasted cherry tomatoes in a Marsala wine sauce, topped with grilled asparagus and garnished with a strip of bacon and seared shrimp.. served with a side of risotto and garnished with asparagus .
So that’s going to wrap it up for this exceptional food shiitake and asparagus risotto recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
