Wild Mushroom and Asparagus Risotto
Recipe courtesy Alton Brown
6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
( or mushrooms of your choice, precooked )
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2
cups ( or any precooked vegetable )
2 ounces grated Parmesan, approximately 1/2 cup
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg
In an electric kettle or medium saucepan with a lid, combine chicken broth and
white wine and heat just to simmering. Keep warm.
In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add
the onions and a pinch of salt and sweat until translucent, about 5 minutes.
Add the rice and stir. Cook for 3 to 5 minutes or until the grains are
translucent around the edges. Be careful not to allow the grains or the onions
to brown.
Reduce the heat to low. Add enough of the wine and chicken stock just to cover
the top of the rice. Stir or move the pan often, until the liquid is completely
absorbed into rice. Once absorbed, add another amount of liquid just to cover
the rice and continue stirring or moving as before. There should be just enough
liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes
for all of the liquid to be absorbed. After the last addition of liquid has been
mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy
and asparagus is heated through. Remove from the heat and stir in the Parmesan,
lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground
black pepper.
*Cook's Note: If fresh wild mushrooms are not available, reconstituted dried
mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl
and cover with warm water. Allow to sit for about 30 minutes or until all the
mushrooms are soft and pliable.
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