Wild mushroom risotto
This is apparently risotto week 2006, and poor n8 is stuck eating the leftovers for lunch. But when I have arborio rice in the house it burns a hole in my cupboard, and all I want to do is stir me up some creamy rice. Tonight I used dried cèpes to make a delicious and heady risotto:
Wild mushroom risotto with asparagus
- 4 tablespoons butter
- 1 medium onion, chopped finely
- 2 or more garlic cloves, minced
- 1/2 cup vermouth or white wine
- 1 medium handful dried wild mushrooms (as many as you can handle without feeling sick), boiled in three cups water, then drained through a coffee filter or cheesecloth over a bowl and chopped (broth reserved)
- 1 cup arborio rice
- 1/2 pound asparagus, woody stems snapped off, peeled if ugly
- 1/4 cup heavy cream
- Salt and pepper
- 1 cup grated parmesan cheese
- Melt half of the butter in a saucepan over medium heat. Sauté the onion until tender and lightly browned. Add the garlic and cook, stirring constantly, for about 30 seconds.
- Add the rice and stir. Cook for two or three minutes, then add the wine.
- Once the wine is absorbed, begin to add the mushroom broth a cup at a time. Simmer over low heat until the rice is al dente, stirring as often as you can, although constant stirring isn’t necessary.
- In the meantime, cook the asparagus in the rest of the butter over high heat until lightly browned. Deglaze the pan with about 1/4 cup of the mushroom broth and cover. When the broth has evaporated, turn off the heat.
- When the rice is about done, add the cream and stir. If you need more liquid, use wine, water, or any other stock/broth you have around.
- Off the heat, season to taste, and stir in the parmesan. You can add more butter here, but I don’t find it necessary. A fresh herb, such as sage, would be a nice addition, though.
- Make sure the asparagus is hot, pile some on, and serve it forth.