Tonight's Dinner

[Guest guest]

This was tonight's dinner. It came out pretty good, I

think. I decided to make it in my cast iron skillet for a

change and see if it made a difference in the heat

distribution. I usually make risottos in my large

nonstick chicken fryer because it has more surface to

cook in. But I am going to make the risottos in the cast

iron pan from now on - except if it has tomato or acid in

it. I also didn't have as many types of exotic mushrooms

in the house as I usually do, only button mushrooms and a

few chinese dried mushrooms. So, I hydrated the mushrooms

and sliced them up and added them to the regular button

mushrooms. I also drizzled the whole thing with some

truffle oil at the end. Boy was this good.

 

If you want to make this vegan, omit the butter and

cheese.

 

* Exported from MasterCook *

 

Wild Mushroom Risotto w/Asparagus

 

Recipe By : Plenty with Chef Jaime Laurita, p. 54

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian

Mushrooms Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tbsp olive oil

2 cloves garlic -- chopped

sprig rosemary

2 cups assorted mushrooms such as

-- chantarelle or button

-- or porcini

salt and pepper

9 stalks asparagus

6 cups vegetable stock

2 tbsp unsalted butter

1 tbsp olive oil

1 med onion -- finely diced

2 cups arborio rice

1/3 cup dry white wine -- warmed

salt and freshly ground black

-- pepper

1 tbsp butter

2/3 cup parmesan cheese (to 1 cup)

Risa's addition:

drizzle truffle oil

 

Saute the garlic, rosemary and mushrooms until golden

brown. Season with salt and pepper and set aside. Remove

the rosemary.

 

Remove the tough ends of the asparagus and discard.

Blanch or steam for 5 minutes, or until bright green and

tender. Rinse under cold water and drain thoroughly. Cut

into thirds and set aside.

 

Bring vegetable stock to a slow simmer and keep over low

heat. Meanwhile, in a heavy saucepan, melt the butter

over medium heat. Add olive oil and onion and saute until

translucent. Add rice and gently stir with a wooden

spoon, using broad strokes in a figure eight pattern to

sweep up the rice from the bottom of the pot. Cook for

4-5 minutes until rice begins to look chalky. Add warmed

white wine and stir until almost completely absorbed. Add

hot stock one cup at a time, stirring until liquid is

almost completely absorbed before adding more stock.

Continue until all the hot stock is used up. When done

the rice should be creamy and tender - al dente or " to

the tooth, " but not soft or mushy. Remove from heat and

gently fold in cooked asparagus and mushroom mixture.

With the same light touch, stir in the butter and grated

cheese.

 

 

 

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NOTES : Risa's notes:

 

If you wish, drizzle individual servings with some

truffle oil.

 

RisaG