I have to apologize for this pic.....I just have such a hard time with light colored food.
Hopefully I have found a solution but that was after I made this.
Anyways....I just did the Saltimbocca International Tour and when I made that, I decided to also make risotto as a side. For the first time ever.
I didn't have to look to far before coming across Alton Brown's Wild Mushroom and Asparagus Risotto.
I really enjoy watching his show. Its corny yet very informational. I didn't have the benefit of watching him make risotto (bummer), but I trust his recipe. And I wasn't disappointed. I think the only eentsy teensy itty bitty change that I made was the mushrooms. I used crimini instead of wild ones.
My house is crazy enough as it is, without having to deal with wild mushrooms!
Ya I know...that was really corny. But I'm really tired and the two go hand in hand.
6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter (this is when I discovered that my daughter had used all the unsalted butter and couldn't figure out why it tasted so blah.....therefore I used salted butter)
1 cup finely chopped onion
Salt and Pepper to taste
2 cups Arborio rice
5 oz crimini mushrooms, coarsely chopped (I think I sliced mine), and cooked
7 oz asparagus, cooked and cut into 1" pieces
2 oz parmesan cheese, grated
1 teaspoon lemon zest
1/2 teaspoon nutmeg
In a large pot, combine chicken broth and wine. Heat until it just begins to simmer. Keep warm.
In another large pot (3 - 4 quart heavy saucepan) melt the butter over medium heat. Add the onions and a pinch of salt. Cook until translucent, about 5 minutes. Add the rice and stir.
Cook for a few minutes, until the grains are translucent around the edges.....
Alton says "Be careful not to allow the grains or onions to brown".
Turn down the heat to low and add just enough of the broth combo to barely cover the top of the rice....
Stir often, until the liquid is completely absorbed. Add more broth to barely cover the rice, stir often and repeat again, with the remaining liquid which should be just enough to cover the rice for the third time.
This liquid, stir, liquid, stir, liquid, stir process should take about 35 - 40 minutes.
Once the liquid has been mostly absorbed for the final time, its time to add your asparagus and mushrooms....
Stir everything together until the risotto is creamy and the veggies are heated through. Remove from heat and stir in your Parmesan cheese, lemon zest and nutmeg....
Season with salt and pepper to taste.....and serve.
Yum! Of course the asparagus and mushrooms were a no brainer....but the freshness that lemon gives a recipe.....good stuff baby!
First time ever having, let alone making risotto and it was good. (hopefully I did it right LOL) I can't wait to try other versions. From what I've seen....it's pretty darned versatile.