Recipe: Yummy Shiitake and Asparagus Risotto

Shiitake and Asparagus Risotto. Remove from the heat and stir in the butter. The first risotto that we ever made, and a total winner at that. We used whatever mushrooms we had on hand (don't remember which, but not shiitake), and it was still wonderful.

Asparagus, chicken broth, low salt, olive oil, extra-virgin, scallions, spring or green onions, mushrooms, shiitake, pearl barley, white wine, parmesan cheese, salt, black pepper. Snap off ends of asparagus stalks. I use the term "risotto" very lightly when it comes to this recipe, because I think the term risotto technically refers to a method of cooking rice. You can cook Shiitake and Asparagus Risotto using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Shiitake and Asparagus Risotto

1. Prepare of dried shiitake mushrooms.
2. It's of large garlic clove.
3. It's of medium yellow onion.
4. It's of asparagus.
5. Prepare of uncooked arborio rice.
6. Prepare of olive oil.
7. You need of dry white wine.
8. It's of low sodium chicken stock.
9. It's of freshly grated Parmesan.
10. You need of basil sprigs.
11. You need of Salt and pepper.

We're not cooking real rice here, so you won't have the traditional texture that comes in the classic version, and I've also omitted the butter to keep it vegan. Find risotto asparagus stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Trim tough ends from asparagus; discard.

Shiitake and Asparagus Risotto step by step

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..

Cut off asparagus tips and reserve. Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring often. This asparagus risotto is perfect to prepare in the spring, or whenever you can get your hands on fresh asparagus. The procedure for making risotto involves stirring hot stock into the uncooked arborio rice one ladleful at a time and cooking slowly as the stock is absorbed. Risotto is a great way to make the most of top-notch British asparagus.