Asparagus & Shitake Risotto

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Asparagus & Shitake Risotto

 

Ingredients:

 

2 cups arborio rice

3-5 cups broth

2 Tbsp. red wine or sherry

Salt & pepper to taste

8 sun dried tomatoes

1/2 lb. asparagus

1 cup dried shitake mushrooms

1 cup hot water

1 onion, diced

2-4 cloves garlic, minced

 

Instructions:

 

1. Soak mushrooms in hot water for 15-30 minutes. Squeeze out excess water

and coursely chop. Chop asparagus into 1-inch pieces.

2. In a large pot saute onion in water for a minute or two. Add garlic and

diced sun-dried tomatoes and wine. Cook for 5 minutes, until onion is soft.

Add rice, stirring, for about 1 minute.

3. Deglaze pan with 1/2 cup broth. When water boils, bring to medium and

stir constantly. When water is absorbed, add an additional 1/2 cup water.

Keep adding water in 1/2 cup increments and stirring constantly. After 5 to

10 minutes of this, add asparagus. Continue until rice is tender, about 25

to 30 minutes.

4. Season with salt and pepper. Serve immediately.

 

Source: Tara McDermott

 

*This recipe can take a long time to make, but the result is a rich and

creamy rice dish. There are no short cuts in making risotto.

 

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