Shiitake and Asparagus Risotto
Shiitake and Asparagus Risotto

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, shiitake and asparagus risotto. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Shiitake and Asparagus Risotto is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Shiitake and Asparagus Risotto is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook shiitake and asparagus risotto using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Shiitake and Asparagus Risotto:
  1. Take 8 dried shiitake mushrooms
  2. Prepare 1 large garlic clove
  3. Get 1 medium yellow onion
  4. Take 8 oz asparagus
  5. Make ready 1 cup uncooked arborio rice
  6. Prepare 2 Tbs olive oil
  7. Prepare 1/2 cup dry white wine
  8. Make ready 6 cups low sodium chicken stock
  9. Make ready 3 Tbs freshly grated Parmesan
  10. Get A few basil sprigs
  11. Get Salt and pepper
Steps to make Shiitake and Asparagus Risotto:
  1. Warm the stock to a simmer and turn heat off. Add the dried mushrooms and allow to rehydrate for 20 mins. With the cover on.
  2. Wash and dry produce
  3. Mince the garlic. Cut the onion into small slices. Cut asparagus into 1 in. Pieces. Cut basil leaves into thin strips and discard stems.
  4. When mushrooms are rehydrated remove them from the stock and return the stock to a light simmer. Remove the stems and slice the caps when cool enough to handle.
  5. Heat a pan for risotto on med-high with 1 Tbs olive oil. Add half the onion. Salt and pepper lightly. Saute until slightly carmelized.
  6. Add rice to the pan. Stir and cook for about one minute.
  7. Add the wine. Stir constantly. When the wine is mostly absorbed add stock a ladle at a time, allowing it to mostly absorb between ladles. When the rice is creamy and tender, remove from heat and stir in most of the Parmesan and salt and pepper to taste. Then let it rest.
  8. Add 1 Tbs olive oil to another pan and heat on med-high. Add garlic and onions. Lightly season and saute until translucent. Add mushrooms and saute for 3 minutes to cook out the moisture. Add asparagus and cook 1 more minute. The mushrooms should be lightly browned and the asparagus should still be crisp. Remove from heat and stir in basil. Salt and pepper to taste.
  9. Add risotto to plate and top with mushrooms, onions, and asparagus. Sprinkle with the remaining Parmesan.

So that is going to wrap this up for this special food shiitake and asparagus risotto recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!