Simple Way to Prepare Homemade Shiitake and Asparagus Risotto

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, shiitake and asparagus risotto. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

The first risotto that we ever made, and a total winner at that. Remove from the heat and stir in the butter. Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture.

Shiitake and Asparagus Risotto is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Shiitake and Asparagus Risotto is something that I’ve loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Shiitake and Asparagus Risotto:

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

Heat oil in a heavy, wide pan over medium heat. Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. You can easily dress it up with some lemon zest, lump crab meat, green onions, truffle salt, fresh thyme or chopped mint. This risotto we've made on the loose side, which is why we are serving.

Steps 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.

You can easily dress it up with some lemon zest, lump crab meat, green onions, truffle salt, fresh thyme or chopped mint. This risotto we've made on the loose side, which is why we are serving. Asparagus is a member of the lily family and is related to onions, leeks and garlic. 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.

So that is going to wrap it up for this exceptional food shiitake and asparagus risotto recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!