Recipe of Perfect Shiitake and Asparagus Risotto

Shiitake and Asparagus Risotto Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Shiitake and Asparagus Risotto” recipe we have found so far. This is gonna really delicious.

Ingredients of Shiitake and Asparagus Risotto

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

Snap off ends of asparagus stalks.Heat oil in a heavy, wide pan over medium heat.Asparagus is a member of the lily family and is related to onions, leeks and garlic.Remove from the heat and stir in the butter.

Shiitake and Asparagus Risotto instructions

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..

Chilean Sea Bass and Wild Scallops with Shiitake Risotto and Fresh Asparagus.Pan-seared Chilean sea bass with fresh roasted asparagus, and paired with wild scallops and a shiitake mushroom risotto.Chef Joe Sheridan from the Academy of Culinary Arts shows how to prepare Roasted Asparagus and Shiitake Risotto.

Asparagus Risotto is a fabulous recipe to make as a main dish or as a side dish to a protein.More often than not, we make a protein to enjoy for dinner.Risotto is a rice dish that originates from Northern Italy.The rice is slowly cooked with broth until it reaches a creamy consistency.Download as DOC, PDF, TXT or read online from Scribd.