Risotto with Asparagus and Wild Mushrooms

By JeanAnn

Ingredients

• When the rice is done, stir I a little extra liquid, as the sauce will set up a bit when served. Arborio rice is our first choice for risotto, but you can use another medium- or short-grain rice if you like
• INGREDIENTS FOR BASIC RISOTTO
• 3 Tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 2 cups of Arborio rice
• Salt
• 5 cups homemade chicken broth (or 1 can of low sodium broth mixed with 3 cups of water), room temperature
• 1/2 cup of dry white wine
• 1/2 cup grated Parmesan or Asiago cheese, plus extra for passing
• INGREDIENTS FOR ASPARAGUS AND MUSHROOM MIX
• 2 tablespoons butter
• 4 ounces fresh wild mushrooms, trimmed and sliced thin
• 1/2 pound thin asparagus, trimmed and cut into 2-inch pieces

Details

Servings 4

Preparation

Step 1

Directions for Basic Risotto - Yields 4 servings as main course and 6 as appetizer or side.

INGREDIENTS
3 Tablespoons extra-virgin olive oil
1 medium onion, diced
2-4 ounces country ham, pancetta, prosciutto or other flavorful cured meat, minced
2 cups of Arborio rice
Salt
5 cups homemade chicken broth (or 1 can of low sodium broth mixed with 3 cups of water), room temperature
½ cup of dry white wine
½ cup grated Parmesan or Asiago cheese, plus extra for passing


When the rice is done, stir I a little extra liquid, as the sauce will set up a bit when served. Arborio rice is our first choice for risotto, but you can use another medium- or short-grain rice if you like


Directions for Asparagus and Wild Mushrooms
Heat 2 tablespoons butter in a large skillet. Add 4 ounces fresh wild mushrooms, trimmed and sliced thin, and ½ pound thin asparagus, trimmed and cut into 2-inch pieces; sauté until asparagus pieces are almost tender, about 7 minutes; set aside. Follow recipe for Basic Risotto, omitting ham. When risotto is done, stir in asparagus-mushroom mixture and serve.