Asparagus and Mushroom Risotto

Another asparagus recipe while it is still in season.  We are now able to get asparagus from Colorado!  I always love when produce starts being local again.  Very ready for farmers markets to open around here and our CSA share to start. 

Asparagus Risotto Recipe

Source: Simply Recipes

Ingredients

• 1 pound asparagus
• 1 package mushrooms -we used Maitake mushrooms
• 3 Tbsp plus 1 teaspoon butter
• 1/2 cup chopped shallots
• 1 cup arborio rice short grain brown rice
• 1/2 cup dry white wine
• About 3 1/2 5 cups chicken stock (or vegetable stock for vegetarian option) we used more since we used brown rice
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper

Method

1 Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside. 

2 In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

3 While the shallots are cooking, bring the stock to a simmer in a saucepan.  Add in mushrooms and saute for a few minutes. 

4 Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes 45 minutes, it took longer since we used brown rice. Remove from heat.
Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.

5 Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.

Serves 4.

Lemon Risotto

Last night while we had some massive precipitation, we made lemon risotto.  This recipe came from the wonderful Smitten Kitchen.  The key to good risotto and patience and keeping your broth warm.  This risotto turned out very creamy and delicious.  We added some peas because I felt it need some more substance.  I wish we had some scallops to top it off with, but maybe next time.  This dinner was coupled with watching The Time Traveler's Wife by candlelight.  It was a great evening and a perfect meal. 

Lemon Risotto
Adapted from Bon Appetit, May 2002
Makes 6 first-course or 4 main-course servings.
6 cups canned low-salt chicken broth homemade vegetable broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice ( we used a Meyer lemon)
4 teaspoons grated lemon peel

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and saute until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Enjoy.