Sunday, May 19, 2013

Mushroom and Asparagus Risotto

This served as the starch and the vegetable for Mother's Day dinner. I served the grilled lobster on top of the risotto and paired the dish with Chateau de L'Aulée, Touraine Brut Intense, NV.

6-8 cups chicken stock
1.5 lbs. assorted fresh mushrooms, sliced
3 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
1/2 tbsp. thyme
1 bunch asparagus, trimmed and cut into 1-2 inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1.5 cups arborio rice
1/2 cup dry white wine (I used a pinot grigio)
1/2 cup grated parmigiano reggiano
Zest of 1 lemon

While prepping the asparagus and mushrooms pour the chicken stock into a stock pot and bring to a simmer.

Fill large stock pot half way with water and bring to boil. Salt water. Add asparagus and blanch for 3-4 minutes. Immediately put asparagus into an ice bath. Drain and set aside.

Meanwhile, in a large saute pan, add 1 tbsp. olive oil and 1 tbsp. butter and melt butter over medium heat. Add mushrooms and thyme and season with salt and pepper. Cook for about 5 minutes or until mushrooms are soft. Remove from heat and set aside.

Coat a large stock pot or dutch oven with 2 tbsp. olive oil and heat over medium heat. Add onion and cook until soft, about 5-7 minutes. Add garlic and cook for one more minute. Add rice and stir for 2 minutes to toast. Add wine and stir until the wine is completely absorbed by the rice. Add between 1/2 and 1 cup chicken stock to the rice. (I used a soup ladle and don't measure exactly.) Stir until completely absorbed. Continue to add chicken stock by the ladle-full, stirring each time until stock is absorbed before adding more, until the rice is tender and creamy, but still firm to the bite. This should take about 20 minutes. Season with salt and pepper. Add in one final ladle-full of stock, 1 tbsp. butter, parmigiano reggiano, lemon zest, mushrooms, and asparagus and stir until butter is melted. Garnish with additional parmigiano reggiano and serve.

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