Risotto With Mushrooms & Asparagus
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Risotto With Mushrooms & Asparagus
  Risotto    Mushrooms    Asparagus  
Last updated 6/12/2012 1:20:31 AM. Recipe ID 52289. Report a problem with this recipe.
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      Title: Risotto with mushrooms & asparagus
 Categories: Wasnone
      Yield: 6 Servings
      1 lb Mushrooms -- assorment
      1 lb Asparagus
      1 sm Onion -- chopped very fine
      1 lb Arborio rice
           Olive oil and butter
      1 qt Chicken stock
      1 qt Red wine -- see options
    1/2 c  Parmesan cheese
           Salt and pepper
  Assorted mushrooms: crimini, shitake, oyster; or combination of
  standard white, dried morel or porcini soaked in warm water one hour.
  OPTIONS: Need 2 quarts of liquid to cook the risotto. Half should be
  chicken stock but the rest can be either wine, mushroom liquid, or
  vegetable stock; or some combination. For a red wine, try Barbera
  Saute mushrooms in a little olive oil and butter and set aside. Blanch
  asparagus by a quick dip in boiling water until they turn bright
  green. Then plunge them in a bowl of ice water (not tap water). Chop
  off the tips and three or four inches os stalk. Save the rest for
  soup. With a low flame under the heaviest saucepan or saute pan you
  have: saute onion in a butter/oil combo until clear. Add rice and
  coat the grains with the oil. After a couple of minutes start adding
  liquid a little at a time, just enough to cover the rice. Stir often
  with a wooden spoon. Alternate chicken stock and the wine or other
  liquid. Continue adding the liquids a little at a time. The rice is
  done when it is still firm at the very middle of the grain but not
  crunchy to taste. This takes about 25 minutes. When it reaches this
  stage, add the mushrooms, a tablespoon of butter, the cheese, the
  salt and pepper, and thee sections of asparagus, saving the tips to
  decorate the tope of the dish.

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Recipe ID 52289 (Apr 03, 2005)

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