- 4
Ingredients
- 2 tablespoons butter
- 1/4 cup minced shallots
- 1 1/2 cups Arborio rice
- 8 ounces shiitake mushrooms, sliced
- 4 tsp roasted garlic
- 1/2 cup dry white wine
- 6 cups chicken stock, or veggie stock, simmering (5 to 6)
- 1/4 cup parmesan cheese
- 2 tsp lemon zest
- 1 bunch asparagus, in 1/2" pieces
- 1/4 cup chopped chives
- salt and pepper
Preparation
Step 1
1. Melt 3 Tbsp butter in saucepan over medium heat. Add shallots and cook until soft, but not brown.
2. Stir in rice and mushrooms and cook, stirring occasionally until liquid is absorbed, about 3 minutes.
3. Add garlic, wine and 1/2 cup of hot stock and cook, stirring constantly, until the liquid is absorbed. Continue adding small amounts of stock and cook in this manner, stirring constantly, until the rice is creamy, yet the kernels are firm at the centre, about 18 minutes.
4. When done, stir in remaining butter, cheese, lemon zest, asparagus and chives. Season with salt and pepper. Serve in warm bowls, sprinkled with garnish.
Subs: used only 2 tbsp butter total (one at beginning at one at end); used about 8 ozs of mushrooms, 6 cups broth, and an entire bunch of asparagus. I think next time I’d make this with just the asparagus and not the mushrooms. E