Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, shiitake and asparagus risotto. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Shiitake and Asparagus Risotto is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Shiitake and Asparagus Risotto is something which I’ve loved my entire life. They’re 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. Add oil into a pan over a medium heat.
To begin with this particular recipe, we must prepare a few ingredients. You can have shiitake and asparagus risotto using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Shiitake and Asparagus Risotto:
- Make ready 8 dried shiitake mushrooms
- Take 1 large garlic clove
- Get 1 medium yellow onion
- Take 8 oz asparagus
- Make ready 1 cup uncooked arborio rice
- Make ready 2 Tbs olive oil
- Get 1/2 cup dry white wine
- Prepare 6 cups low sodium chicken stock
- Make ready 3 Tbs freshly grated Parmesan
- Prepare A few basil sprigs
- Get Salt and pepper
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. If desired, thin risotto with some of remaining broth.
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.
Serve immediately with remaining cheese on the side. It takes time, but good risotto is always worth the effort! Transfer to the bowl with the mushrooms. Asparagus, Artichoke and Shiitake Risotto Directions. Bring broth and water to boil in a large saucepan over medium-high heat.
So that’s going to wrap this up with this special food shiitake and asparagus risotto recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
