Saturday, December 20, 2008
I make risotto about once a week and just mix in whatever I have on hand. This week I had mushrooms and asparagus!
1 cup arrabrio rice
2 minced garlic cloves
1 cup white whine
4 cups beef broth
4 portabella mushroom caps
8 asparagus spears
Sautee the rice with olive oil and garlic cloves until the rice the begins to brown (about 10 minutes).
Add the wine and let simmer until all the liquid is gone.
Then add one cup of the beef broth one cup at a time, cooking until the liquid is absorbed before adding the next cup (about 30 minutes total).
While the risotto is cooking, cook the asparagus, steaming until tender (about 5 - 7 minutes), then shock in an ice bath to stop the cooking and keep the color.
When you're adding the last cup of broth, add the chopped mushrooms. Once the liquid is cooked through, cut the asparagus spears in half and add, just to heat through.
I grated parmesean cheese on top.