Asparagus & Mushroom Risotto

Happy Mother's Day!

I would have loved to make this recipe for my mom, who will be visiting me later this summer. This was the best risotto I ever made. I was a little disappointed, though, that the package of Carnaroli rice said that the cooking time took only 14 minutes. I used to use Arborio but saw this as a new and interesting option for risotto. I thought, 'hey, now I can make myself risotto in a jiff, whenever I want!' but of course I was wrong. I suppose the lesson was, the best things in life take time and patience.

Overall the cooking time was about 45 minutes. I was starving when it was finished and I didn't have any more time or energy to go on a run like I planned. There's always tomorrow!

4+ cups water

1 vegetable boullion cube

6 stalks fresh asparagus, cut thinly on the diagonal

1 small can of sliced mushrooms, about 125 grams

1 onion, diced

2 gloves garlic, crushed

1 cup risotto rice, such as Carnaroli or Arborio

2 tbs olive oil

2 tbs butter

1/2 cup dry white wine

grated parmesan

salt and pepper to taste

1. Blanch the asparagus slices in the vegetable broth. Since they are already cut thinly, they won't take long to make al dente. Maybe 5 minutes maximum.

2. Drain the asparagus and set aside. Reserve the broth.

3. In a large sauce pan or pot, heat oil and butter. Add garlic and onion and stir until translucent on medium heat.

4. Add mushrooms and stir for a few more minutes.

5. Add the rice and coat with the butter and oil, stir for 1 minute.

6. Add the white wine and stir until absorbed.

7. From the reserved brother, stir about 1/3 a cup at a time. Waiting between each interval until all the liquid is absorbed, stirring constantly.

8. More water may be needed, check the consistency of the rice after you have added all cups of broth and continue adding HOT water if more cooking is needed.

9. Stir in a few tbs grated parmesan, or to taste, and stir the asparagus in last. (This preserves the look and taste of the asparagus and doesn't over cook it).

10. Garnish with more grated parmesan and serve hot.

This, like most risotto recipes, is not as good leftover. It will thicken quite a bit more in the refridgerator. I suggest this as a good recipe to make to impress guests, because though easy, it is time consuming. This recipe serves only about 2.5 (1.5 for dinner last night and 1 for lunch today). And so it can be doubled or tripled quite easily.