Mmmm risotto.  I first learned how to make risotto from a cooking class my friends took me to for my birthday a couple years ago.  I was surprised at how easy it was because it seems like such a fancy dish!  It’s easy to make, but also easy to mess up because you need to babysit it the whole time it’s cooking and serve it right away.  Every time I watch Top Chef and someone decides to make risotto, I can almost guarantee they’ll get kicked off and sent home!  This is one of my husband’s favorite indulgences, so I’ll usually whip some up for special occasions.  You can easily adapt this recipe by using other types of vegetables you have on hand.

The key to making a good risotto is to keep stirring, never leaving it unattended.

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Serves 4.

Ingredients:

– 1 1/2 TB olive oil
– 1 1/2 TB unsalted butter
– 1 bunch asparagus, trimmed and cut into 1/4 inch thick slices
– 8 ounces of white mushrooms, cut into 1/4 inch slices
– 8 ounces of fresh shiitake mushrooms, cut into 1/4 inch slices
– 1 small onion, finely chopped
– 1 large clove of garlic, finely chopped

– 1 1/2 cups Arborio rice
– 2/3 cup dry white wine
– 4-5 cups simmering chicken stock
– kosher salt and fresh ground pepper

– 1/3 cup mascarpone cheese
– 1/2 cup grated parmesan
– A sprig of parsley (optional)

Directions: Prepare an ice-water bath (to blanch asparagus after it’s done cooking).  Bring chicken broth to a boil in a 4-qt pot (you will need the stock later so don’t throw it out).  Add asparagus and cook, uncovered, about 3-4 minutes.  Immediately transfer asparagus into the ice-water bath.  Note: This stops the cooking process and also helps the asparagus retain its beautiful, green color.

Heat the olive oil and butter in a saucepan over medium heat.  Add the mushrooms, stirring occasionally, about 4 minutes.  Then add onions and garlic and cook for another 2-3 minutes.  Note: you add the onions and garlic after the mushrooms because they have a smaller surface area and take a shorter time to cook.

Add the rice and stir for a minute to coat with the vegetables, oil, and butter.  Then add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.  Ladle in 1 cup simmering chicken broth and cook at a strong simmer, stirring, until absorbed by the rice.  Continue to add more broth and wait for it to be absorbed by the rice before adding more.  This process will take about 25-30 minutes.

After the risotto has been cooking for 15 minutes, drain the asparagus from the ice-bath and add it to the risotto, along with salt and pepper (taste as you go along and add salt as needed).  Continue cooking and adding stock, stirring constantly, until the rice is tender but still firm.

When the risotto is done, turn off the heat and stir in the mascarpone and parmesan cheeses.  Serve hot with a sprig of parsley on top.

Adapted from: Mushroom and Asparagus Risotto from Martha Stewart.