Shiitake and Asparagus Risotto
Shiitake and Asparagus Risotto

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, shiitake and asparagus risotto. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Shiitake and Asparagus Risotto is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Shiitake and Asparagus Risotto is something which I have loved my entire life. They are nice and they look fantastic.

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 get started with this particular recipe, we have to prepare a few components. You can cook shiitake and asparagus risotto using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Shiitake and Asparagus Risotto:
  1. Take 8 dried shiitake mushrooms
  2. Get 1 large garlic clove
  3. Get 1 medium yellow onion
  4. Get 8 oz asparagus
  5. Get 1 cup uncooked arborio rice
  6. Get 2 Tbs olive oil
  7. Make ready 1/2 cup dry white wine
  8. Get 6 cups low sodium chicken stock
  9. Get 3 Tbs freshly grated Parmesan
  10. Get A few basil sprigs
  11. Take Salt and pepper

In the meantime, heat a large pan* over medium heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Chef Theo Randall shows you how to make risotto with asparagus, using onion, celery and cream with stock Subscribe to Huffington Post UK Today: http://goo.gl. Spring Asparagus Risotto Photo: Becky Luigart-Stayner.

Instructions to make Shiitake and Asparagus Risotto:
  1. 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.
  2. Wash and dry produce
  3. Mince the garlic. Cut the onion into small slices. Cut asparagus into 1 in. Pieces. Cut basil leaves into thin strips and discard stems.
  4. 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.
  5. 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.
  6. Add rice to the pan. Stir and cook for about one minute.
  7. 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.
  8. 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.
  9. Add risotto to plate and top with mushrooms, onions, and asparagus. Sprinkle with the remaining Parmesan.

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. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side. When the rice is cooked, pick up half of the rice, add a little water to the rice in the pot and stir evenly.

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 at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!