These recipes call for a little preparation but well worth it.
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Risotto is not just regular rice, it is to be lovingly simmered and watched carefully. It should be served quickly, before time makes it a muddle to its delicate nature.
Serves 4 as a main course, 8 as a side dish.
Risotto with Asparagus and Shiitake Mushrooms
1 lb. asparagus, stems and tips separated, stems cut in thirds
4 1/2 cups chicken or vegetable stock
1-2 tsp. olive oil
1 small onion, finely chopped
2 cloves garlic, sliced
1/4 lb. fresh shiitake mushrooms (8-10 ea.), trimmed, wiped clean* and thinly sliced
1 1/2 cups Arborio rice (do not substitute with any other kind)
1/2 cup white wine
Salt and Pepper
Parmesan Cheese, to taste
* When cleaning mushrooms of any kind, do not rinse in water when cleaning. Mushrooms absorb water and will alter the true taste. Wipe them gently with a dry paper towel or napkin.
Place asparagus stems in a large skillet with 1/2 c. of the stock. Bring to a boil over high heat. Reduce heat to medium, cover, and cook about 5 minutes, or until the asparagus is bright green and somewhat tender. Place in a food processor fitted with a steel blade and process until pureed. Set the puree aside.
Heat the same pan over medium low heat and add oil. When the oil is hot, add the onion, garlic, and mushrooms. Saute until onion is golden, about 10 min.
Add rice and saute one minute.
Add wine and simmer until it has been completely absorbed, stirring constantly and slowly.
Add stock, 1/2 cup at a time, until all the stock has been absorbed, continually stirring.
When you have added all the stock and the rice is still slightly firm but tender, add the reserved asparagus puree and stir well. Add salt and pepper to taste.
If desired, add Parmesan cheese. Time risotto carefully, it never tastes very good reheated.