How to Cook Delicious Shiitake and Asparagus Risotto

Shiitake and Asparagus Risotto. In actuality, it's an easy dish, especially when it's the main. DIRECTIONS Pour the stock into a saucepan, place over high heat, and bring to a boil. Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.

Add risotto to plate and top with mushrooms, onions, and asparagus. Asparagus and Shiitake Risotto Asparagus is a member of the lily family and is related to onions, leeks and garlic. Heat your griddle to medium-high heat and add a drizzle of olive oil and the mushrooms. You can have Shiitake and Asparagus Risotto using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Shiitake and Asparagus Risotto

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

Add the butter with a pinch of salt & pepper and toss to incorporate. Turn heat to medium-high and bring to a simmer. Add the cut asparagus and cook until bright green and crisp-tender, about three minutes. When done, turn heat down to low and remove asparagus with a slotted spoon and transfer immediately to a bowl of ice water.

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..

Let cool completely, then drain and dry asparagus. Lemon Risotto with Asparagus and Shiitake Mushrooms Be the first to rate & review! Delicately flavored with lemon and Parmesan cheese, studded with asparagus, and topped with golden-brown shiitake. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side. * My absolutely favorite artichoke heart preparation is to remove all the outer leaves, choke and stem of a whole artichoke, leaving just the heart.