Asparagus & Mushroom Risotto
Asparagus is in season, so celebrate spring with homemade risotto. It's easy to make restaurant-quality risotto if you follow these simple steps
Step 1: Prep Ingredients
Gather all your ingredients. Chop mushrooms into small pieces. Slice asparagus on the bias into 3/4" pieces. Finely chop fresh thyme. Dice shallots.
Step 2: Make the Risotto
Sauté Mushrooms in 1T of olive oil and set aside. Add 2T of oil to pan and add arborio rice, Sauté until rice is translucent (3-5 minutes). Add white wine and cook until almost completely reduced.
Step 3: Add the Broth
Add broth 1/2 cup at a time. Stir until liquid is absorbed before adding next 1/2 cup. Rice will start to give up starch and become creamy. Taste along the way. You'll know it's ready when the rice is al dente. Start to finish this process will take 20-30 minutes. Be patient! It's totally worth the effort.
Step 4: Finish the Dish
When the rice is cooked al dente and is nice and creamy, add sautéed mushrooms and asparagus. Cook for 3-4 minutes until asparagus is bright green. Reduce heat, add butter and stir to incorporate. Add the parm and season to taste with salt & pepper.
Your Risotto is Ready!
Mission accomplished. In just an hour you made a delicious spring risotto. Now pour yourself a nice glass of Pinot Grigio or Prosecco and enjoy. Until we can all be together again, Salute!